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15 ml
1
1
4
5-10 ml
5 ml
425 ml
500 g
30 ml
25 g
150 ml
225 g
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vegetable oil
large onion, thinly sliced
clove garlic, crushed
stalks celery, thinly sliced
curry powder
ground coriander
white stock
cooked chicken, diced
mango or peach chutney, chopped
sultanas
low fat plain yoghurt
whole meal pasta shapes
salt and ground black pepper
pinch ground ginger
pinch cayenne pepper
walnuts, chopped (garnish) |
Method :
-
Heat the oil in a pan and fry the
onion over moderate heat for 3 minutes, add the garlic and celery
and fry, stirring occasionally, for 3 minutes.
-
Stir in the spices and cook for 1
minute, then gradually pour on the stock.
-
Bring to the boil, cover and simmer
for 15 minutes.
-
Add the chicken, chutney and
sultanas and continue cooking for 5 minutes.
-
Season with salt and pepper, stir
in the yoghurt and allow just to heat through.
-
Meanwhile, cook the pasta in plenty
of boiling, salted water for 12-13 minutes, or according to the
directions on the packet, until just tender.
-
Drain and turn into a heated
serving dish.
-
Pour the chicken sauce over and
garnished with the walnuts.
Serving Suggestion :
A salad of red and green peppers
and onions sliced into rings, or sliced banana tossed in lemon juice, to
preserve the color, and mixed with raisins or finely chopped dried
apricots.
Serves 4
Per Serving :
590 calories, 19 g fat, 4 g fiber.
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