Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Malaysian curry

Malaysian Red Pepper and Chicken/Quorn Curry with Pilau Rice – Slimming World Low Syn Recipe

  • Author: JustAverageJen
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Portions 1x
  • Category: Main meal
  • Method: Hob
  • Cuisine: Malaysian
  • Diet: Low Calorie

Description

This Malaysian red pepper and chicken or Quorn curry is full of flavour and will soon become a family favourite. It is easy to make and you will love it.


Ingredients

Scale

2 cups Long grain rice

4 cups Boiling Water

1 stick cinnamon

4 teaspoons Pilau Rice Seasoning

400 ml chicken or vegetable stock

2 tbsp Light Soy Sauce

4 tbsp Tomato Puree

2 tbsp Cider Vinegar

1/4 tsp Sweetener

2 tbsp Medium Curry Powder

1 level tbsp cornflour (1 syn)

Low Calorie Cooking Spray

4 large skinless chicken breasts or chicken thighs cut into bite sized chunks or 300g Quorn pieces

4 Red Peppers deseeded and cut into bite sized chunks

2.5cm Root Ginger finely grated

2 Small Red Onions peeled and quartered

2 Tomatoes quartered

6 Spring Onions finely sliced


Instructions

In a medium saucepan place rice, boiling water, cinnamon stick and pilau rice seasoning and cook over a medium heat. Bring to the boil then reduce the heat and leave to simmer for 25 minutes or until all water is absorbed and the rice looks cooked.

In a large bowl whisk the stock, soy sauce, tomato puree, cider vinegar, sweetener, curry powder and cornflour and set aside.

Spray a large frying pan with the low-calorie cooking spray and place over a high heat. Add the chicken or Quorn and stir fry for 6-8 minutes (less for Quorn) until just cooked through. Transfer to a plate and keep warm.

Wipe out the pan with kitchen paper and re-spray with low calorie cooking spray. When hot, stir fry the peppers for 2-3 minutes then stir in the ginger and cook for a further 30-40 seconds.

Pour in the stock mixture, return the chicken/Quorn to the pan and add the onions and tomatoes.

Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken is tender and hot throughout.

Scatter over the spring onions and serve the rice which should be done around the same time immediately. Taste and then season with salt and pepper if needed.



Keywords: Malaysian, rice,

Recipe Card powered byTasty Recipes