This dish has 39.3g of protein per portion, with only 8.5g of fat. Wow. So curry-lovers, try this old favourite reworked as food for fitness.
- Prep 15 minutes
- Cook 40 minutes
- Serves 4
- Cooking oil spray.
- 1 onion, chopped.
- 1 red pepper, cut into 3cm pieces.
- 500g skinless chicken thighs, cut into 3cm pieces.
- 3tbsp korma curry paste.
- 400g sweet potatoes, peeled and chopped into 2.5cm pieces.
- 150g green beans, halved.
- 200g tinned sweetcorn, drained.
- 200ml 2% fat Greek yoghurt.
- 150g basmati rice.
- Spray a large saucepan with oil and put over a medium-high heat. Add the onion and pepper. Then cook them for 5 minutes or until soft, and remove it from the heat.
- Put a large frying pan over a medium-high heat. Then, spray the chicken with oil and brown it in batches. Transfer the meat to the saucepan.
- Add the curry paste to the frying pan and heat for 1 minute. Also add the tomatoes and sugar. Then stir it until boiling, and tip the mixture into the saucepan.
- Return the saucepan to the heat, and add the sweet potato with 100ml of hot water. Bring to the boil. Then reduce the heat to low, and with the pan loosely covered, simmer for 25 minutes or until the chicken is cooked and the potato is tender.
- Meanwhile, cook the rice according to the pack instructions. Add the green beans and sweetcorn, and simmer for a further 5 minutes or until the beans are just tender. Put in the yoghurt and stir until warmed through. Finally serve it in bowls on top of the rice.
A high protein diet helps muscles recover after workouts, which is great for toning up, and with weight training, you need protein to build bulk. So, this helps all kinds of fitness goals. Just remember to work up your appetite at our gym in Pontypridd.
*Tip: Make it as hot as you like with added chilli paste.
As ever, if you have a tasty tip, let me know. The email’s email@example.com.