Chicken Curry with Rice
Makes 1 serving

INGREDIENTS
220 g Chicken breast (Weighed raw.)
170 g Cooked rice
200 g Passata
80 g Onion
80 g Peppers
20 g Curry paste (Paste is mostly oil. Twenty grams is a tablespoon, and doubling it adds 30 kcal of fat before anything else.)
40 g Greek yogurt, 0%
3 sprays Olive oil spray

METHOD
1. Soften the onion and peppers in a sprayed pan, then fry the curry paste for a minute until it smells cooked rather than raw.
2. Add the diced chicken and colour it, then the passata, and simmer for fifteen minutes.
3. Stir the yogurt through off the heat so it does not split, and serve over rice.

Contains milk.
Some jars contain mustard seed. Check the label.

RECIPE NOTES
Yogurt off the heat, always. Added to a simmering pan it curdles and the sauce goes grainy.
Passata and yogurt instead of coconut cream is roughly a 300 kcal difference on the same plate.

Full recipe: https://www.getfuel8.com/recipes/chicken-curry-rice
