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Bursting with the flavours of turmeric, ginger, coriander, and served with basmati rice, this chicken curry is made in 45 minutes and is bound to go down a treat. By swapping out dairy butter for a plant-based margarine, not only is it good for your health, but also has less of a climate footprint, so it’s great for the planet too.
Recipe provided by Flora ProActivIn a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
Meanwhile cook the rice according to pack instructions.
Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
Drain the rice and stir in the Flora ProActiv, coriander seeds and the coriander leaves. Serve with the curry.
In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
Meanwhile cook the rice according to pack instructions.
Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
Drain the rice and stir in the Flora ProActiv, coriander seeds and the coriander leaves. Serve with the curry.
15 minutes
Serves 18-22 scones
