1093 philadelphia cooking dec18-0463

Philadelphia Chicken Curry

This veg-packed creamy curry teams succulent chicken breast with the crunch of baby corn and sweet sugar snaps

, 29 September 2020

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Philadelphia Chicken Curry
  • 35 Mins

  • Serves: 4

  • Price: £2.30 per serving

Nutritional Info
Each 600g serving contains
  • Energy

    2259KJ

    540KCAL

    27%
  • Fat

    19.2g

    med

    27%
  • Saturates

    10.2g

    high

    51%
  • Sugars

    12.6g

    low

    14%
  • Salt

    1.32g

    low

    22%
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 1tbsp vegetable oil
  • 350g chicken breast, chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 70g Asda Korma Paste
  • 2tsp tomato purée
  • 100g Philadelphia Light
  • 400ml tin reduced-fat coconut milk
  • 145g baby sweetcorn
  • 100g sugar snap peas
  • 1 medium courgette, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 x 250g packs Asda Basmati Micro Rice
  • 10g coriander, to garnish
  • 1 lime, cut into wedges, to serve
Method
  • In a wok or large frying pan, heat the oil over a medium-high heat and fry the chicken until browned. Remove from of the pan and set aside.

  • Add the onion and fry in the remaining oil for 5 mins on a medium heat before adding the garlic. Cook for a further few minutes until softened, stirring constantly to avoid the garlic over-browning.

  • Stir in the korma paste and tomato purée and cook for a few minutes until fragrant. Add the Philadelphia Light, stirring until smooth, then stir in the coconut milk.

  • Add the browned chicken, baby sweetcorn, sugar snap peas, courgette and red pepper. Stir well, bring to a simmer then reduce the heat until just bubbling. Cook, uncovered, for 10 mins or until the chicken is cooked through.

  • Meanwhile, cook the micro rice according to pack instructions.

  • Serve the curry with the basmati rice, garnished with coriander and with wedges of lime to squeeze over.