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!


  • 1 teaspoon olive oil 1

  • 2 tablespoons mild Indian Curry Paste

  • 1 skinless chicken breast fillet, cut into 1cm dice

  • 1 ½ cups Basmati rice

  • 1 cup water 1x 500g can creamy chicken soup

  • 800g mixed diced vegetables such as capsicum, carrot, zucchini, celery etc.

  • 1 cup peas


  • 1.

    Heat oil in a large saucepan.

  • 2.

    Add curry paste and chicken breast.

  • 3.

    Cook for 2 minutes until beginning to brown.

  • 4.

    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.

  • 5.

    Stir in creamy chicken soup and vegetables and cook a further 8 minutes.

  • 6.

    Remove from the heat, stir in peas, recover and stand for 5 minutes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 235kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 15g
  • Carbohydrate 34g
  • Sugar 3g
  • Sodium 214mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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