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Curry chicken with chard

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Ingredients for 4 servings:

  • 250 g low-fat yogurt
  • 1 tsp flour
  • 2 tsp curry powder
  • 360 g chicken breast fillet(s)
  • 2 garlic cloves
  • 2 carrots
  • 600 g chard
  • 125 ml vegetable broth (1/2 tsp instant)
  • 1 pinch of cumin
  • Salt
  • pepper
  • 320 g rice, cooked

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW suitable 4 P.

Mix together the yogurt, flour, and curry powder. Cut the chicken breast fillet into strips and marinate in the yogurt marinade for 30 minutes. Finely chop the garlic, cut the carrots into thin sticks, and the chard into wide strips. Roast the garlic and carrots in a nonstick pan without adding any fat and sauté briefly with the chard. Add the meat, marinade, and broth, cover, and cook for about 10 minutes. Season with cumin, salt, and pepper, and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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