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Prep
15m
Cook
5h
Total
5h 15m
Prep
15m
Cook
5h
Total
5h 15m
Ingredients
Method
Nutrition
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Step 1
Heat a large frying pan over a medium-high heat and add the diced chicken breast. Cook for a few minutes, stirring occasionally, until the outside of the chicken is lightly browned. It doesn’t need to be cooked through; this helps the chicken hold its shape during slow cooking.
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For
4
M
I
For the curry
600
g
Chicken breast, diced
1
Onion, finely diced
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Per Serving
Calories
659kcal
Fat
8.5g
Saturates
3.5g
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Mix a couple of spoonfuls of the hot curry sauce into the Greek yoghurt, then stir the yoghurt mixture back into the curry. This helps prevent the yoghurt from splitting.
Add a little extra Greek yoghurt and chilli if desired.
Top with coriander, pickled red onion and a little mango chutney for the ultimate high protein fakeaway bowl.
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Louise H
20 days ago
This was really easy to make and was delicious. Will definitely make this again.
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Lindsey Willis
20 days ago
Looks amazing Louise! Nailed it xx
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