Easy Chicken Pilau

Recipe by Susie O’Neill

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Eggplant and Green Bean Curry

0:15 PREP • 0:25 COOK
7 Ingredients
Serves 6

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!

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Ingredients

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

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Method

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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