To serve, defrost thoroughly in the fridge overnight before reheating. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Cook as instructed and allow to cool completely. Leftover curry paste? Try spreading on bread when making a cheese toastie for a hot little kick.įreeze curry only. When cooked through, slide off the skewers and stir into the sauce. Thread onto metal skewers and grill (turning once). To tone down the spice, serve with a dollop of low-fat natural yogurt, stirred into the curry.Īdd extra flavour by cutting the chicken into 2cm cubes before marinating. Once cooked through, slice into 2cm cubes and mix into the curry. Put the chicken on a foil-lined baking sheet and grill, under a medium-high heat, for 6-8 minutes on each side.Meanwhile, cook the rice following the pack instructions.Leave to simmer on a low heat for about 15 minutes, until thickened slightly. Stir in the chopped tomatoes and green beans season.
Add the remaining curry paste and stir through until everything is coated.Add the garlic and ginger and fry for a further 1-2 minutes. In a frying pan, heat the oil, add the onion and fry over a medium heat, until soft.Leave to marinate for at least 15 minutes, or up to 1 hour, to allow the flavours to develop. Put the yogurt and 1 tbsp curry paste in a bowl, add the chicken and stir until coated.
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