Peanut Butter Chicken Curry

342 kcal per serving

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a frying pan with low calorie spray and place over a medium heat. Add the chicken and brown on all sides for 4 minutes, then add the garlic and ginger and fry for a further minute. Stir all the spices into the pan and cook for 1 minute, then add the coconut milk drink, tomato puree, sriracha sauce, soy sauce, passata and carrot.

Step 2

In a small bowl, combine the peanut butter with 3 tbsp water and stir until smooth. Add to the pan with the Worcestershire sauce, give everything a good stir and allow to come to a rapid bubble. Reduce the heat to a simmer - you should see it still bubbling slowly. Cook for 20 minutes, then add in the diced courgette and spinach and cook for a further 15 minutes.

Step 3

Remove from the heat, stir through the lime juice and serve with rice.