Thursday, 2 January 2014

Philadelphia Chicken Curry

Serves 4
Syns Per Serving : Extra Easy and Original - Syn-free**
**add 3 Syns per serving if not using the Philadelphia Light as part of your Healthy Extra A choice
• Fry Light
• 1 medium onion, finely diced
• 2tbsp mild curry powder
• 4 skinless, boneless chicken breast fillets, cut into chunks
• 150gm Philadelphia Light with garlic and herbs**
• 300ml chicken stock
• 100gm fresh spinach
1. Heat a medium saucepan sprayed with Fry Light and gently fry the onion for 3-4 minutes until softened and starting to brown. Sprinkle over the curry powder and fry for 1-2 minutes over a gentle heat. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until browned all over.
2. Add 300ml chicken stock and bring to the boil,  then reduce the heat and simmer for about 15 minutes. Stir in the Philadelphia Light and warm through. Stir in the spinach and heat gently until the spinach has wilted. Serve.

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