Peshwari Curry
A quick and satisfying take on a classic
SERVES 2 // READY IN 20 MINS // 597 CALS
This Peshwari Curry is a quick and satisfying take on a classic, bringing together tender chicken, fragrant spices, and the sweetness of sultanas. With ground almonds adding a rich depth to the sauce and a swirl of Greek yogurt for creaminess, it’s a high-protein, low-fat dish that feels indulgent but is ready in just 20 minutes. Served with fluffy basmati rice, it’s a comforting, flavourful meal that’s perfect for a cosy night in.
Peshwari Curry
SERVES 2 // READY IN 20 MINS // 597 CALS
INGREDIENTS
120g (4oz) basmati rice
1 onion
1 tsp cooking oil
250g (2 fillets) diced chicken breast
1 tbsp tomato paste
30g (2 tbsp) madras spice paste
25g (1oz) ground almonds
half a tsp sugar
25g (1oz) sultanas (golden raisins)
25g (1 heaped tbsp) natural greek yogurt
DIRECTIONS
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Peel and finely dice the onion.
Heat a tsp oil in a wide pan over a med-high heat. Once hot, toss in the diced chicken and chopped onion and stir-fry for 5-6 mins, until the chicken is golden.
STEP 3
Add the tomato paste, madras spice paste, sugar and ground almonds, then stir-fry for 30 seconds until fragrant.
STEP 4
Turn the heat to high. Add approx 100ml (half cup) water and bring to the boil. Add the sultanas.
Once boiling, cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
STEP 5
Remove from the heat and stir through the greek yogurt.
STEP 6
Fluff up the rice with a fork, then divide between two bowl. Spoon over the curry.
NUTRITIONAL INFO (PER SERVING)
597 CALS // 46G PROTEIN // 16G FAT // 69G CARBS