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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a really tasty, hearty dish that satisfies meat-lovers and meat-free eaters alike.
1 Cook rice according to packet instructions.
2 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic and ginger and cook, stirring, for 1 minute. Add chicken and cook, stirring, for 4 5 minutes, until browned. Remove from pan and set aside.
3 Spray pan with oil again and add pumpkin and courgette. Stir-fry for 5 minutes. Add spices, tomatoes and stock and bring to a simmer.
4 In a small bowl, mix peanut butter with a little hot water to thin down. Add to stew and cook, stirring, for 2-3 minutes. Add chicken back to pan, along with spinach, lemon zest and juice, and cook until leaves are wilted.
5 Serve stew with rice, garnished with peanuts and coriander.
Make it gluten free: Check ground spices and stock are gluten free.
Make it vegan: Use Sunfed Chicken Free Chicken or cubed tofu instead of the chicken breast.
Calories 575 cal
Kilojoules 2410 kJ
Total fat 24 g
Saturated fat 4 g
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I loved the flavours and will definitely make it again with a few adjustments. I added the spices to the pumpkin for the last minute of cooking so I didn’t have a ‘raw’ flavour in the spices. It doesn’t need 2cups of stock. Next time I will add two stock cubes to one cup of water and then add more water later if necessary. I simmered the curry at the end for an extra 15 minutes to give the chicken time to embrace the flavours. I made this just for myself and was able to freeze three portions and an extra portion of soup from the leftover sauce.
I loved the flavours and will definitely make it again with a few adjustments. I added the spices to the pumpkin for the last minute of cooking so I didn’t have a ‘raw’ flavour in the spices. It doesn’t need 2cups of stock. Next time I will add two stock cubes to one cup of water and then add more water later if necessary. I simmered the curry at the end for an extra 15 minutes to give the chicken time to embrace the flavours. I made this just for myself and was able to freeze three portions and an extra portion of soup from the leftover sauce. I should also say that I would add the peanut butter into the stock rather than dealing with it separately.