Recipes
Philadelphia Chicken Curry
This veg-packed creamy curry teams succulent chicken breast with the crunch of baby corn and sweet sugar snaps
This veg-packed creamy curry teams succulent chicken breast with the crunch of baby corn and sweet sugar snaps
(24 votes)
Cook: 35 Mins
Serves: 4
Price: £2.30 per serving
Nutritional Information
Each 600g serving contains
Energy
2262kj
540kcal
2262kj
540kcal
27%
Fat
19.2g
19.2g
Med
27%
27%
Saturates
10.2g
10.2g
Med
51%
51%
Sugars
12.6g
12.6g
High
14%
14%
Salt
1.32g
1.32g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
377kj/90kcal
Typical energy values per 100g:
377kj/90kcal
Ingredients
1tbsp vegetable oil
350g chicken breast, chopped
1 large onion, finely chopped
2 cloves garlic, crushed
70g Asda Korma Paste
2tsp tomato purée
100g Philadelphia Light
400ml tin reduced-fat coconut milk
145g baby sweetcorn
100g sugar snap peas
1 medium courgette, thinly sliced
1 red pepper, deseeded and thinly sliced
2 x 250g packs Asda Basmati Micro Rice
10g coriander, to garnish
1 lime, cut into wedges, to serve
Method
1
In a wok or large frying pan, heat the oil over a medium-high heat and fry the chicken until browned. Remove from of the pan and set aside.
2
Add the onion and fry in the remaining oil for 5 mins on a medium heat before adding the garlic. Cook for a further few minutes until softened, stirring constantly to avoid the garlic over-browning.
3
Stir in the korma paste and tomato purée and cook for a few minutes until fragrant. Add the Philadelphia Light, stirring until smooth, then stir in the coconut milk.
4
Add the browned chicken, baby sweetcorn, sugar snap peas, courgette and red pepper. Stir well, bring to a simmer then reduce the heat until just bubbling. Cook, uncovered, for 10 mins or until the chicken is cooked through.
5
Meanwhile, cook the micro rice according to pack instructions.
6
Serve the curry with the basmati rice, garnished with coriander and with wedges of lime to squeeze over.