Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
5
Low
Nutrition per serving
Calories138 kcal (7%)
Total Fat4.6 g (7%)
Carbs18.7 g (7%)
Sugars7.3 g (8%)
Protein12.4 g (25%)
Sodium918.9 mg (46%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

125gquorn

50gonion
diced

50gred pepper
diced

1green chilli

2mushroom

3ggarlic
crushed

3gfresh ginger
piece, grated

⅔ Tbsptomato puree

100mlwater
boiling

200gchopped tomatoes tin

⅔ tsphot sauce

¼ tspturmeric

½ tspground coriander

¼ tspground cumin

¼ tspgaram masala

½ tspcurry powder

½ tsppaprika

¼ tspchilli powder

0.33chicken stock pot

fresh coriander

1 tsplow fat Greek yoghurt
Instructions
Step 1
In a mixing bowl add the chicken and pour over all the spices and stir until fully coated. Cover the bowl with cling film and pop in the fridge for 10 minutes to allow the chicken to marinate.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken to the pan and fry for 4 minutes until browned on all sides.
Step 3
Once the chicken is browned add in the onion and fry for another 2 minutes until just starting to soften, add in the peppers and chilli and fry for a further 2 minutes.
Step 4
When the peppers and onions are soft add the crushed garlic, ginger and pour in the chopped tomatoes, tomato puree and hot sauce stirring together until fully combined.
Step 5
Add the stock pot to the water and pour into the pan, allow to bubble for 20 minutes.
Step 6
Stir through the fat free yogurt and chopped coriander and serve with your choice of side!
Notes
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