Chicken with carrot in creamy curry sauce
527 kcal per person
37g Protein
70g Carbs
11g Fat
6g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 carrot
- 3 ounces chicken breast (84 g)
- 2 teaspoons curry powder (4 g)
- ½ tablespoon olive oil (8 ml)
- 3 ½ fluid ounce yogurt, nonfat (105 ml)
Preparing this recipe
- Cook the rice according to the package instructions.
- Coarsely chop the onion and slice the carrot.
- Rub the chicken breast with half of the curry powder.
- Heat the oil in a large pan and sear the chicken for about 2 minutes per side, until lightly golden. Place the onion and carrot around the chicken and cook the vegetables, stirring, for 4 minutes. Turn the chicken occasionally.
- In a small bowl, mix the remaining curry powder with the yogurt, salt, and pepper. Reduce the heat to low. Stir the yogurt mixture into the pan and gently coat the chicken and vegetables. Simmer for 2–3 minutes, until the chicken is cooked through and the sauce is creamy.
- Serve the rice topped with the chicken and creamy curry vegetables.
Tip van FitChef
1. Fresh ginger adds flavor and nutrients without extra salt.
2. A squeeze of lime boosts freshness while keeping the dish light.
