Curried chicken rice

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 2

Time to make: 1 hr , including cooling rice

Ingredients

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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

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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

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

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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