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Chicken Curry



1 tsp oil
1 small chicken breast diced
½ onion, finely diced
½ red capsicum diced
½ tsp korma paste
100 ml reduced-fat canned coconut milk
2 tsp mango chutney


Heat the oil in a non-stick pan. Gently fry the onion, capsicum and chicken breast for 10 minutes until tender. Add the remaining ingredients and heat for another 5 minutes. Serve with basmati rice.

Prep Time: 3 minutes

Cook Time: 15 minutes

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