Ingredients

The following ingredients have 4 Servings
  • 400 g diced chicken breast
  • 1 onion (peeled and diced)
  • 1 pepper (deseeded and diced)
  • 100 g green beans (cut into thirds)
  • 100 g fresh mango (peeled and finely diced)
  • 1 tbsp mild curry powder
  • 4 cloves of garlic (peeled and crushed)
  • 2 cm piece of fresh ginger (peeled and grated)
  • 2 chicken stock cubes
  • 500 ml boiling water
  • 400 ml coconut dairy free milk alternative (such as Alpro or Koko)
  • 250 g basmati rice
  • 25 g ground almonds
  • handful of coriander (chopped)
  • low calorie cooking spray

Instruction

  • Pre-heat the oven to 160ºC.
  • Spray the casserole pan with low calorie cooking spray and quickly seal the chicken over a medium heat for 2-3 minutes. Remove from the pan and place to one side.
  • Spray the pan again and then saute the peppers and onions for 5-6 minutes until soft.
  • Add the garlic, ginger and curry powder and cook for another minute until fragrant.
  • Add the stock cubes to the water and add to the pan along with the coconut milk and stock and bring to a simmer.
  • Add the beans and mango and then stir in the rice and almonds.
  • Return the chicken to the pan, cover and place in the oven for 20-25 minutes, until the liquid has been absorbed.
  • Sprinkle with coriander and serve.