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Spicy West Indian-style Chicken Curry with Green Beans
Get whisked to the West Indies with this spicy bowlful. Free-range British chicken curry, flavoured with garlic and onion then enriched with coconut yoghurt. Passata turns in into a luscious and rich curry sauce. Fresh green beans on the side add crunch and essential vitamin K.
Prep in 10
High protein
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 3 garlic clove
- 4cm fresh ginger
- 100g passata
- 1 tbsp West Indian spice mix (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 160g green beans
- 1 onion
- 2 British Free Range chicken breasts
Nutritional Information
Calories: 553
Protein: 51g
Carbs: 49g
Fat: 16g
Ingredients
- 3 garlic clove
- 80g brown rice (use half) (brown rice (100%))
- 1 onion (use half)
- 4cm fresh ginger (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp West Indian spice mix (use half) (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 160g green beans (use half)
- 100g passata (use half)
- 1 British Free Range chicken breast
Nutritional Information
Calories: 561
Protein: 52g
Carbs: 50g
Fat: 16g
Spicy West Indian-style Chicken Curry with Green Beans
Get whisked to the West Indies with this spicy bowlful. Free-range British chicken curry, flavoured with garlic and onion then enriched with coconut yoghurt. Passata turns in into a luscious and rich curry sauce. Fresh green beans on the side add crunch and essential vitamin K.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain.
- Place the chicken on a lined baking tray and drizzle with 1/2 tsp oil. Season with sea salt and black pepper. Bake for 20-25 mins, until cooked through.
- Finely dice the onion. Finely chop or grate the garlic and ginger. Trim and halve the green beans. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 5 mins. Add the garlic, ginger and spice mix, cook for 1 min, then add the passata and green beans. Rinse the carton with 80ml water (40ml for 1 person) and add to the curry. Simmer for 5 mins.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Once the chicken is cooked, add it to the curry, along with the yoghurt. Stir then season with sea salt and black pepper.
- Serve the chicken curry with the rice.
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