|Energy (Kcal) 496|
|Sat Fat 9g|
Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.
Heat the oil in a large casserole dish or large frying pan with deep sides.
Add the onion, cinnamon and chilli and cook until the onions have softened.
Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.
400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes
450g chicken breast, cut into chunks
2 red onions, roughly chopped
2tbsp ground nut oil
1 can reduced fat coconut milk
3tbsp massaman curry paste
5 kaffir lime leaves
1 cinnamon stick
1tbsp fish sauce
1 red chilli, de-seeded and chopped
50g unsalted peanuts to serve
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union