This is one of those super simple recipes that you can just throw together in no time at all.
We love using good quality curry powder in recipes as it is a fat free and low calorie way to pack in loads of flavour.
Many curry powders have more than 10 spices in there, so it’s no wonder they taste so amazing.
This dish also works well as cold leftovers the next day – it tastes a bit like a healthy potato salad.
You could also serve it without the chicken for a vegetarian option.
You could consider throwing in a tin of chickpeas for your protein component.
- 1 double chicken breast
- 1L water (or you could use chicken stock for extra flavour)
- 1 medium sweet potato, peeled
- ½ a cauliflower, cut into florets
- 5 tbsp Greek or natural yoghurt
- 2 tbsp low fat mayonnaise
- 1 tbsp curry powder
- Salt and pepper to taste
- Small bunch of coriander, to serve
- Handful of crushed cashews, to serve
- Lemon wedges, to serve
- Bring the litre of water or chicken stock to the boil.
- Cut the chicken into bite sized chunks and add to the pot.
- Bring to the boil and then reduce the heat, poaching the chicken for around 15 minutes.
- Pull apart one piece of chicken to check that it’s cooked through. Set aside.
- Meanwhile bring another large pot of salted water to the boil.
- Cut the sweet potato into bite sized chunks and add to the boiling water.
- Cook for around 6 minutes, then add the cauliflower florets.
- Cook for a further 6 minutes and then drain and set aside.
- To make the sauce, combine the yoghurt, mayonnaise, and curry powder in a small jar or bowl.
- Combine the chicken and veggies in a large serving bowl and pour the sauce over the top. Stir to combine.
- Season to taste and sprinkle with fresh coriander leaves and crushed cashews.
- Serve with lemon wedges.
Serves: 4. Calories per serve: 250.
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