Low Fat Chinese Style Chicken Curry

Instructions

1. Cut onion in half, finely dice one half and roughly chop the other.
2. Spray a large saucepan with cooking spray, add the finely diced onion and cook over a gentle heat for a couple of minutes.
3. Add the curry powder, stock pots and a little water, mix well to combine and cook for 3-4 minutes.
4. Add the cauliflower and enough water to cover, bring to the boil then reduce the heat and simmer until the cauliflower is tender.
5. Spray a separate saucepan with cooking spray and gently cook the the roughly chopped onions, add the chicken and cook over a low heat for 5-10 minutes, stirring to avoid sticking.
6. Add the mushrooms and cook for a further 5-10 minutes.
7. Blitz the cauliflower until smooth, add the mushy peas, frozen peas and chicken. Heat through until the peas are tender and the chicken is also cooked all the way through. Enjoy!

• Servings : 5
• Course : Main Course
• Ingredient : Cauliflower, Chicken