This recipe is great if you’re after a quick, simple meal that is loaded with fresh vegetables. You can even team it up with some low fat natural yoghurt and toasted almond slivers!
Heat oil in a large saucepan.
Add curry paste and chicken breast.
Cook for 2 minutes until beginning to brown.
Add rice and toss to coat. Add water, bring to the boil, stir then cover and cook over a very low heat for 6 minutes.
Stir in creamy chicken soup and vegetables and cook a further 8 minutes.
Remove from the heat, stir in peas, recover and stand for 5 minutes.
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