The speed of this delicious curry makes it perfect for a midweek family dinner but is also special enough for a party as it serves 6. 

Low Calorie Cooking Spray

6 Chicken Breast trimmed and cut into bite size pieces

3 Tsp of Medium Curry Powder, more if you prefer

1 Large Onion Chopped

200 g of Easy Cook Long Grain Rice

¼ Tsp Ground Cinnamon

400ml Can of Low Fat Coconut Milk

100 gms of Frozen Peas

3 Big Handfuls of Fresh Spinach

Method

Spray a large saucepan with the low-calorie spray and cook the chicken pieces in batches until golden brown. Remove from pan and set aside.

Add the chopped onion to the pan and cook for 2 to 3 minutes until cooked, stir in the curry paste and cook for 1 minute, stir in the rice, cinnamon and coconut milk, add 100ml of water add the chicken back to the pan and bring to the boil reduce the heat to medium, cover the pan with a lid and cook for 15 minutes stirring occasionally or until the rice is cooked through.

Stir in the peas, spinach and cook for a further 2 minutes, the heat from the curry will cook the peas and wilt the spinach.

Take off the heat and season with salt and pepper to taste.

Serve with Mango chutney, poppadum’s and tomato and red onion salad.