Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Curried chicken rice

Time to make: 1 hr, including cooling rice
Serving: 2 people

Ratings: 4.5

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Ingredients

Measurements explained

¾ cups brown rice

125g low-fat plain yoghurt

½ teaspoon curry powder

2 tablespoons mango chutney

2 skinless boneless chicken thighs, cooked, diced

¼ punnet cherry tomatoes, halved

¼ cup sultanasgolden raisinsX

1 spring onion, finely sliced

½ cup corn sweetcornXkernels

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Cook rice until tender. Drain and leave to cool.

2 Mix yoghurt with curry powder and mango chutney. Add chicken, sultanas and salad vegetables to rice and mix well.

3 Stir through curry sauce. Transfer to sealed containers. Chill until ready to eat.

Variations

If you prefer, you can replace the corn with frozen peas.
Vary the spiciness of this dish with different curry powders.

HFG tip

Keep a specific container for strong-smelling foods like curry.
This rice dish will keep for up to 3 days refrigerated in a sealed container.

Nutrition info (per serve)

Calories 547 cal

Kilojoules 2290 kJ

Total fat 10 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Feb 2009

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.