Northeast Indian · Lunch, Dinner

Manipuri-style light chicken curry

A gently spiced, herb-forward chicken curry with ginger and spring onion, cooked with very little oil.

Calories

451 kcal

Protein

44 g

Carbs

47 g

Fat

10 g

Prep

10 min

Cook

25 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 170 g Chicken breast
• 5 g Ginger
• 20 g Spring onions
• ¾ tsp Black pepper
• ½ tbsp Sunflower oil
• 55 g Basmati rice
• 5 g Coriander
• ¼ tsp Salt

Method

1. Heat the oil and fry the ginger for a minute until fragrant.
2. Add the chicken and black pepper, and cook 6-8 minutes, stirring, until lightly browned.
3. Add a cup of water, cover and simmer 15 minutes until the chicken is cooked through.
4. Stir in the spring onion and coriander just before serving.
5. Rinse the rice and simmer in twice its volume of water for 15 minutes; serve alongside.

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