Recipe: Chicken and mushroom masala 

Put away those takeaway menus and enjoy this aromatic, healthy, home-cooked curry from the Healthy You cookbook instead. 



SmartPoints™ value: 8

Servings: 2

Prep Time: 5 minutes

Cooking Time: 35 minutes

Level of Difficulty: Easy 


2 medium Chicken breast, skinless, raw, 2 x 125g

2 teaspoons Garam Masala

1 teaspoons Coriander, Dried

1 teaspoons Ground Cumin

1 individual Chilli, Green or Red, deseeded and sliced

3 clove(s) Garlic, crushed

1 inch slice(s) Root Ginger, grated

4 spray(s) Calorie controlled cooking spray

1 large Onion(s), sliced

250 g Mushrooms, sliced

1 can(s) Tinned Tomatoes, cherry tomatoes

100 g Brown Rice, dry

1 teaspoons Coriander, fresh

4 tablespoons 0% fat natural Greek yogurt




Step 1 

Make slashes in the chicken breasts. Mix the spices, chilli, garlic and ginger with 1 tsp cold water to make a paste. Rub into the chicken and set aside. 

Step 2

Mist a nonstick frying pan with cooking spray and place over a medium heat, then add the onion and cook for 5 minutes. Add the mushrooms, fry for 5 minutes, then add the chicken and cook for a further 5 minutes, turning once. Add the tomatoes with 2 tbsp water. Cover and simmer over a low heat for 15 minutes. Remove the lid, turn the chicken breasts over and let the sauce reduce for 3 minutes. 

Step 3

Meanwhile, cook the rice to pack instructions. Finely chop half the coriander and stir into the yogurt. Slice the chicken breasts. 

Step 4

Divide the rice between 2 plates and top with the curry sauce, sliced chicken and a spoonful of the coriander yogurt, then sprinkle over the remaining coriander leaves. 



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