This is a recipe with a couple of
adaptations that my beautiful stepdaughter got off the Sorted website and
cooked for us. It was absolutely
delicious!
Ingredients:
|
Ingredient
|
kCal
|
Carbohydrate
|
Protein
|
Fat
|
Sat
Fat
|
|
3 cooked chicken breast
|
302
|
0
|
64.2
|
4.6
|
1.4
|
|
jar of mango chutney (360 g)
|
871
|
211.3
|
1.1
|
0.4
|
0
|
|
2 tsp of ground garam masala
|
0
|
0
|
0
|
0
|
0
|
|
2 tsp of curry powder
|
0
|
0
|
0
|
0
|
0
|
|
4 dollops of light mayonnaise
|
193
|
9.3
|
0.6
|
17.2
|
2
|
|
1 tin (400 mL) of light coconut cream
|
348
|
6.8
|
2.8
|
34.8
|
32.4
|
|
handful of flaked almonds (50 g)
|
291
|
10
|
11
|
25.3
|
2
|
|
handful of fresh corriander
|
0
|
0
|
0
|
0
|
0
|
|
basmati rice (300 g)
|
1050
|
228.3
|
26.4
|
1.8
|
0.9
|
|
Total
|
3055
|
465.7
|
106.1
|
84.1
|
38.7
|
|
Total per serve
|
509.17
|
77.617
|
17.68
|
14.017
|
6.45
|
1.
Bring chicken stock to the boil
in the bottom part of a double boiler.
Steam chicken breast in the top until cooked through. Preheat oven to 150 C
2.
Spoon the mango chutney into a
non-stick pan with the spices and bring to the boil for a minute and leave to
cool.
3.
Cut the chicken up into strips
and put into an oven-proof casserole dish.
4.
Stir in the mayonnaise, coconut
cream and mango chutney, mix together and pour over the chicken.
5.
Put on a lid (or cover with
foil) and bake in the oven for about 40 minutes.
6.
Toast some almond flakes and
rip up the coriander.
7.
Cook the rice by the desired
method according to packet instructions.
8.
Serve the curry with plenty of
boiled rice and sprinkle with roasted almonds and coriander.
I I make sides of banana and coconut (simply toast coconut in a small saucepan over medium heat until browning then toss sliced banana in the coconut) and pappadums (which, if you didn't know, can be cooked in the microwave. Simply pop them on the plate and cook on high for about 30 seconds. Turn over and, if required, cook for about another 30. Keep an eye on them)
If you require a lower calorie intake, portion this out to serve 8 and serve with a pile of salad!
Happy cooking!
