Creamy Chicken Curry

Creamy Chicken Curry

Serves 4

5 pts per serving (not incl rice)

Low fat cooking spray
4 medium, skinless boneless chicken breasts, flattened
450g (1lb) broccoli florets
140ml (5fl oz) cream of chicken soup
100ml (3 1/2fl oz) soured cream
40g (1 1/2oz) raisins
1 teaspoon curry powder
25g (1oz) half fat Cheddar cheese, grated

	Spray a non-stick frying pan with cooking spray and fry the chicken over a medium-high heat for about 5 minutes each side. Remove from the pan and cut into cubes.
	Meanwhile, place the broccoli and 1 - 2 tablespoons of water in a microwaveable dish. Cover and microwave on high just until broccoli is vibrant green, about 3 minutes. Drain and place broccoli in pan over medium low heat.
	In a large bowl mix together the soup, sour cream, raisins and curry powder. Fold in the chicken cubes, and then add the chicken mixture to the broccoli. Cook for 3 minutes, stirring occasionally, but don't let the mixture boil.
	Scatter the grated cheese on top, cover, remove from the heat and let stand for 5 minutes. Serve immediately with rice or couscous, remembering to add the extra Points for this.

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