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20-Minute Chicken Curry With Low GI Rice

6 Servings

A deliciously simple and healthy 20-minute, one-pot chicken curry. Serve with fluffy low GI white rice and enjoy minimal cleaning up after.


  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp green curry paste
  • 400g chicken strips
  • 250g mushrooms, sliced
  • 300g snow peas
  • 1 tin (400g) crushed tomatoes
  • ½ cup salt reduced vegetable stock
  • ½ cup tap water
  • 1 ½ cups SunRice low GI rice (cooked)


  • 1.Cook rice as per pack instructions.
  • 2.In a large saucepan, add oil and half of the curry paste, and cook on high. Once hot, add the chicken strips and cook for 5-7 minutes or until cooked.
  • 3.Add mushrooms, snow peas, tomatoes, stock and the remaining curry paste. Bring to the boil and cook for 5 minutes.
  • 4.Serve with SunRice Low GI steamed rice and a dollop of Plain Greek yoghurt, for extra creaminess. Enjoy!