Chicken and vegetable curry

Chicken and vegetable curry
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • South Asian
  • 90 minutes or less
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Chef

Lizzie Morey
Lizzie Morey

This Indian-style, high-protein curry is perfect for batch cooking.

Ingredients

120g basmati rice, rinsed

1 large/2 small chicken breasts (200g), skinless and boneless, cut into small pieces

50ml low-fat plain yoghurt

½ teaspoon red chilli powder

2 teaspoons garam masala/curry powder

1 teaspoon turmeric

1 tablespoon vegetable oil

1 onion, peeled and finely chopped

½ tin chopped tomatoes (200g)

½ inch ginger, crushed

2 cloves garlic, crushed

80g carrots, peeled and diced

40g green beans, chopped

30g frozen green peas

Small handful fresh coriander, roughly chopped.

Method

  1. Step 1

    Wash the rice, put into a pan with double the amount of water, bring to boil, put lid on and turn heat down. Simmer for 10 minutes until cooked, checking to add more water if needed.

  2. Step 2

    Marinate chicken pieces in yoghurt, chilli powder, garam masala and turmeric for 30 minutes.

  3. Step 3

    Heat oil over a medium heat and fry onion until light brown.

  4. Step 4

    Add the tomatoes, ginger and garlic and fry for 1 to 2 minutes until onions and tomatoes are well mixed, then add vegetables and fry for a minute.

  5. Step 5

    Add the marinated chicken and stir well so the chicken mixes with the onion, tomatoes and vegetables. Reduce heat to low, cover with a lid and let chicken and vegetables cook for 20 minutes.

  6. Step 6

    Once the chicken is cooked, add in freshly chopped coriander and serve warm with rice.

Food facts

Rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following quantities and serving sizes given, and suitable for those advised to lower potassium. It is also low in phosphate, but does contain some, mainly from the chicken, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis. If you have been advised to eat less protein, reduce the quantity of chicken to 100g, or use 400g of tinned and drained chickpeas instead.

Store in an airtight container in the fridge for up to 2 days, or freeze (re-heat thoroughly).

Adding 2 to 3 black peppercorns, 1 cinnamon stick and 2 to 3 cloves to the oil before adding the onions enhances the flavour.