Curries, Asian-style
1 ratingsRate
Curried chicken rice
Serves: 2
Time to make: 1 hr , including cooling rice
Total cost: $5.60 / $2.80 per serve
(at time of publication)
Units: Metric | Imperial (US)
Ingredients
- ¾ cups brown rice
- 125g low-fat natural yoghurt
- ½ teaspoon curry powder
- 2 tablespoons mango chutney
- 2 skinless boneless chicken thighs, cooked, diced
- ¼ punnet cherry tomatoes, halved
- ¼ cup sultanasgolden raisinsX
- 1 spring onion, finely sliced
- ½ cup corn sweetcornXkernels
Instructions
1 Cook rice until tender. Drain and leave to cool.
2 Mix yoghurt with curry powder and mango chutney. Add chicken, sultanas and salad vegetables to rice and mix well.
3 Stir through curry sauce. Transfer to sealed containers. Chill until ready to eat.
Variations
- If you prefer, you can replace the corn with frozen peas.
- Vary the spiciness of this dish with different curry powders.
HFG tip
- Keep a specific container for strong-smelling foods like curry.
- This rice dish will keep for up to 3 days refrigerated in a sealed container.
Nutrition Info (per serve)
-
Calories 547cal
-
Kilojoules 2290kJ
-
Protein 25g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 90g
-
–Sugars 27g
-
Dietary fibre 5g
-
Sodium 140mg
-
Calcium 150mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
First published: Feb 2009
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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