Crunchie
New member
I've been making this since I was old enough to cook but I'm not really sure how healthy it is. I'll try writing it down and maybe someone can offer an opinion on how to make it a bit healthier.
Chicken and veg curry (serves 2-3)
two table spoons of Patak's korma curry paste (100cal)
1 chicken breast (excess fat removed 140cal)
5 cheasnut mushrooms
4-5 pieces of cauliflower
half red onion
handful frozen peas or sweetcorn
1 chicken stock cube
Add about 200ml water to a pan and bring to boil
Add curry paste and stock cube
roughly chop veg and add to stock, leave to simmer for 10mins
Dice and remove excess fat from chicken and add to veg and stock, cook until chicken is cooked all the way through
Serve with brown rice (100g about 335cal I think)
Alternatively replace paste with curry powder though I've yet to find a brand of curry powder I like!
With paste 625cal
With curry powder 525cal
Chicken and veg curry (serves 2-3)
two table spoons of Patak's korma curry paste (100cal)
1 chicken breast (excess fat removed 140cal)
5 cheasnut mushrooms
4-5 pieces of cauliflower
half red onion
handful frozen peas or sweetcorn
1 chicken stock cube
Add about 200ml water to a pan and bring to boil
Add curry paste and stock cube
roughly chop veg and add to stock, leave to simmer for 10mins
Dice and remove excess fat from chicken and add to veg and stock, cook until chicken is cooked all the way through
Serve with brown rice (100g about 335cal I think)
Alternatively replace paste with curry powder though I've yet to find a brand of curry powder I like!
With paste 625cal
With curry powder 525cal