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.
