Chicken kofta curry with jasmine rice

Chicken kofta curry with jasmine rice

Serves 4

Syns per serving; Free

700 g skinless and boneless chicken thighs, roughly chopped

2 tbsp mild curry powder

salt and freshly ground black pepper

frylight

500 g passata with onion and garlic

1 tsp turmeric

2 tbsp medium curry powder

1 tsp sweetener

250 ml chicken stock

1 head of broccoli, broken into small florets

finely chopped fresh coriander leaves, to garnish

For the rice

350 g dried jasmine rice

2 spring onions, thinly sliced

Put the chicken and mild curry powder in a food processor and season. Blend until fairly smooth, then transfer to a bowl. Using your hands, shape the mixture into 32 balls. Spray a large frying pan with frylight and place over a medium heat. Stir-fry the chicken balls for 4-5 min, or until lightly browned. Transfer to a plate using a slotted spoon, cover and keep warm.

Add the passata, turmeric, medium curry powder, sweetener and stock to the pan. Bring to the boil, then reduce to a simmer. Season and add the chicken balls. Cover and cook gently for 15-20 min, turning occasionally, until cooked through.

Cook the rice according to the packet instructions. Drain, then stir in the spring onions.

Steam the broccoli for 4-6 min, then drain. Garnish the curry with chopped coriander and serve with the rice and broccoli.