Cooking time 40min including prep, plus 1 hour marinating time
200g skinless chicken breast, dice
4 tablespoons red curry paste
1 cup low fat natural yoghurt
2 tablespoons lemon juice
2 teaspoons chilli flakes
2 cups finely sliced cabbage
1 cup baby spinach leaves
1/2 a pepper (capsicum) – don’t use green, these are gross and unripe!
1 medium red onion, finely sliced
1 medium carrot, peeled and sliced
2 sticks of celery, sliced
15 sugar snap peas, cut in half
4 cloves of garlic, crushed
Low calorie cooking spray
Salt and pepper to season
Fresh corriander, fresh lemon wedges – to garnish
Dice the chicken breast and place into a small glass mixing bowl. Add the curry paste, yoghurt, lemon juice and chilli flakes. Mix well, cover and pop in the fridge for an hour to let the flavours absorb.
While the chicken is marinating prepare all the veges and place to the side ready to cook.
Heat a large frying pan over a high heat and spray with cooking spray. Add in the vegetables and quickly cook stirring the whole time – this will take approx 3 minutes. You don’t want them to start losing their colour – keep them bright and crisp. Remove the veges from the heat and place to one side.
In another pan (or the same one, put veges in another container) spray with cooking spray and heat to a medium heat. Add in the marinated chicken and cook through, turning occassionally. Don’t worry if you don’t use all the yoghurt mix – you can add this in at the next stage.
Next, add the veges into the chicken pan and mix well to combine. Add 1/2 a cup of water to make the yoghurt into a sauce consistency and lower the heat to a simmer. Simmer for a further 3 minutes then remove from heat.
Serve on it’s own if you’re low carb and have a tiny stomach or for the normal eaters out there serve on a bed of freshly steamed rice or egg noodles. Sprinkle with fresh corriander and serve with a lemon wedge.
Rice or egg noodles not included in this calorie calculation.