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20-minute Chicken Curry with Low GI Rice

20-minute Chicken Curry with Low GI Rice

  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Units Scale
  • 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)


  1. Cook rice as per pack instructions.
  2. 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.
  3. Add mushrooms, snow peas, tomatoes, stock and the remaining curry paste. Bring to the boil and cook for 5 minutes.
  4. Serve with SunRice Low GI steamed rice and a dollop of Plain Greek yoghurt, for extra creaminess. Enjoy!


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