Sending you straight to Santa’s naughty list… or will it?
A few sneaky little tricks drop this scrumptious meal to a third of the calories of your standard takeaway curry. It’s low GI (glycemic index) for sustained blood sugar levels, with appropriate carbohydrate portions for diabetics, and 90% less saturated fat to keep those hearts healthy. As an added bonus this tasty morsel contributes a fifth of your calcium requirements for the day.If you are strapped for time (or energy) this is the perfect dish for you at 10-12 mins in prep time + super simple ingredients.
Serves four. 455 calories.
400g skinless chicken breast
2 tablespoons of green curry paste
1 cup of reduced fat evaporated milk
2 teaspoons natural coconut essence
1 tablespoon of cornflour (dissolved in 1 tbsp hot water)
1 carrot, 1 zucchini, 1 small capsicum, 1 cup peas
A handful or two of baby spinach leaves
1: Brown chicken and onion with the curry paste in a non-stick frying pan.
2: Add evaporated milk, corn flour paste, and coconut essence.
3: Throw in all your veges, bring to the boil, and then allow to simmer for 3-5 mins until tender but still a little crunchy.Cooking your vegetables until they are just tender, still with a bit of crunch = more vitamins and minerals
4: Serve with ½ cup steamed basmati rice per person.