

Curried chicken rice
Ingredients
- 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
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Instructions
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
-
Protein 25 g
-
Total fat 10 g
-
Saturated fat 3 g
-
Carbohydrates 90 g
-
Sugar 27 g
-
Dietary fibre 5 g
-
Sodium 140 mg
-
Calcium 150 mg
-
Iron 3 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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