Chicken curry rice

A super quick fakeaway or mid week dinner!

When ross gets a Chinese takeaway her always gets chicken fried rice and curry sauce so this is my healthier lower calorie take on it.

This recipe serves 2

476 calories  per serving

P: 35g C: 60g F: 8g

Ingredients

• 250g of raw chicken breast- cut into tiny chunks

• 50g red onion- diced

• 50g frozen peas

• 100h diced carrot - I cut into little cubes

• 1 x bag of basmati micro rice

• 300g of COOKED medium Mayflower curry sauce

Method

Using 1kcal spray - track the oil you use separately- sauté your onions and carrots for 5 mins on a low heat (you can add  splash of water to stop burning)

Next add chicken cubes and frozen peas.

Increase the heat to brown your chicken and stir fry until the chicken is almost cooked through.

In a separate pot make your mayflower curry sauce- I cooked as per the packet and then weight out and use 300g of it (there was only a little bit left)

Add rice and curry sauce to chicken and veg. Mix through. Cover with a lid and allow to simmer for 5 mins on a low heat!

And serve!