Malaysian Red Pepper and Chicken Curry with Pilau Rice (Slimming World Low Syn)
Servings Prep Time
4People 10minutes
Cook Time
30minutes
Servings Prep Time
4People 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a medium saucepan place rice, boiling water, cinnamon stick and pilau rice seasoning and place over a medium heat. Bring to the boil the leave to simmer for 25 minutes or until all water is absorbed and rice looks cooked.
  2. In a large bowl whisk the stock, soy sauce, tomato puree, cider vinegar, sweetener, curry powder and cornflour and set aside.
  3. Spray a large frying pan with the low calorie cooking spray and place over a high heat. Add the chicken and stir fry for 6-8 minutes until just cooked through. Transfer to a plate and keep warm.
  4. 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 stir fry for a further 30-40 seconds.
  5. Pour in the stock mixture, return the chicken to the pan and add the onions and tomatoes.
  6. Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken is hot.
  7. Scatter over the spring onions and serve the rice which should be done around the same time immediately.
Recipe Notes