Chicken and Spinach Tikka with Carrot Salad

Ingredients

• 300g chicken thighs
• 200g diced tomatoes
• 60g green beans, trimmed and halved
• 50g baby spinach
• 20g coriander, chopped
• 2 tbsp tikka masala curry paste
• 1 carrot, grated
• 1 tbsp slivered almonds (see note for NF)
• 1 cup jasmine rice
• ½ onion, grated
• 2 tbsp light cooking cream or Greek yoghurt
• Extra virgin olive oil
• Pepper

Methods

1. Add rice and 1½ cups water to a saucepan and bring to the boil, cover with a tight-fitting lid, then turn heat to low and cook for 14 minutes. Stand covered for 5 minutes, then fluff up with a fork
2. Cut chicken into thick strips and toss with oil. Heat a non-stick, frying pan over a high heat. Add chicken and cook for about 3 minutes, turning regularly, until browned. Remove from pan.
3. Add curry paste and onion to same pan. Cook, stirring occasionally, over a low heat until soft. Return chicken to pan with tomato and beans. Simmer for about 8–10 minutes, or until thickened and chicken is cooked.
4. Add cream or yoghurt and spinach. Cook, stirring, until spinach is just wilted. Season with pepper.
5. To make salad, combine carrots, coriander and almonds in a bowl. Serve chicken with salad and rice. Enjoy!
   
   NOTE: Omit almonds to make this recipe nut free.

    

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.