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20-minute Chicken Curry with Low GI Rice
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
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- 1 tbsp extra virgin olive oil
- 2 tbsp green curry paste
- 400 g chicken strips
- 250 g mushrooms, sliced
- 300 g snow peas
- 400 g crushed tomatoes
- 1/2 cup salt reduced vegetable stock
- 1/2 cup water
- 1 1/2 cup SunRice low GI rice (cooked)
Instructions
- Cook rice as per pack instructions.
- In a large saucepan, add oil and half of the curry paste, and cook on high. Once hot, add the chicken strips and cook for 5-7 minutes or until cooked.
- Add mushrooms, snow peas, tomatoes, stock and the remaining curry paste. Bring to the boil and cook for 5 minutes.
- Serve with SunRice Low GI steamed rice and a dollop of Plain Greek yoghurt, for extra creaminess. Enjoy!
Notes
A deliciously simple and healthy 20-minute, one-pot chicken curry. Serve with fluffy low GI white rice and enjoy minimal cleaning up after.
- Prep Time: 5 mins
- Cook Time: 15 mins
