Not-Quite-Chicken Curry

Quorn Chicken Curry


What makes it not-quite-chicken curry?

It’s all veggie! MetMUnch students Emily and Isabelle talk you through how to make this quick, easy and nutritious dish.

Check out the video and full recipe below.

Not-Quite-Chicken Curry
Serves 2
  • Chicken tikka masala curry powder. 2 tbsp.
  • Natural yoghurt. 6 tbsp.
  • Quorn chicken pieces. 2 handfuls.
  • Red pepper. ½.
  • Salad tomatoes. 2 medium.
  • Small onion. ½ the vegetable.
  • Wholegrain basmati rice. 1 portion, roughly 60g.
  • Squeezed lemon. ½.
  • Olive oil. 1 tsp.
  • Fresh coriander. 2 heaped tbsp.
  1. Pour rice into a saucepan, put to one side.
  2. Mix yoghurt, lemon and curry powder together in a bowl.
  3. Chop tomatoes, pepper, onion and coriander.
  4. Stir Quorn chicken pieces into yoghurt mixture until coated.
  5. Add water to rice until the saucepan is ¾ full, bring to the boil. When boiling, time the rice for 25 minutes.
  6. Add olive oil to the frying pan, fry onions for 3-4 minutes until light golden. Add Quorn chicken pieces to the frying pan. Turn up to a high heat. Add tomatoes and peppers.
  7. Stir for approx. 10 minutes, until Quorn has softened.
  8. Pour rest of yoghurt mixture into the saucepan, stir until bubbling. Turn down to a low-heat, until rice is ready.
  9. After 25 minutes/when the rice is ready, drain and pour onto a plate.
  10. Turn the heat of the frying pan up until curry is bubbling. Serve and enjoy. Sprinkle chopped coriander on top.
A typical serving of rice is half a cup which requires 1 cup of water.[br][br]Non-vegetarian alternatives: Chicken breast, turkey, beef.[br][br]Quorn Chicken:[br][br]• Protein source.[br]• Low in saturated fats.[br]• Gluten free. [br][br]Rice:[br][br]• Carbohydrate source.[br]• High in fibre gluten-free & cholesterol free.[br]• Sources of magnesium, phosphorus, selenium, thiamin, niacin and vitamin B6.[br][br]Red peppers, tomatoes & onion:[br][br]• Rich in vitamins and minerals.[br]• Provide two portions of your five a day!