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Here’s a great low-fat chicken recipe that is also suitable for a diabetic and it contains fewer than 10 g of fat.

2 cups of long-grain rice
4 cups of water

Bring the water to the boil, add a pinch of salt and the rice and reduce to a simmer. Simmer until the water is absorbed in the usual manner, then cover and set aside.

1 table spoon of light vegetable oil
2 full size skinless and boneless chicken breasts chunked
1 medium size onion
1 1inch segment of root ginger peeled and grated
½ a small cauliflower broken into its florets
2 crushed garlic cloves
1 large potato
2 medium sized carrots peeled and sliced
3 ½ ounces (100g) of green beans halved
3 tablespoons of freshly chopped coriander
½ teaspoon of ground cinnamon
1 teaspoon of turmeric
2 tablespoons of curry paste (medium)
Carton of Natural Yoghurt (more than 5oz or 150g)

Put the oil in a saucepan and heat gently. Put in the chicken and fry until nicely light brown all over.

Add the potato and carrots and cook until the vegetables soften and are crunchy.

Add the remaining ingredients (except the yoghurt) and stir fry for another 3 minutes, before stirring in 5 oz (150g) of yoghurt.

Put the cooked rice on top of the other ingredients.

Put the lid on the pan and turn the cooker down to a low heat and leave the ingredients to heat slowly for 10 minutes.

Have the remaining yoghurt available in a small dish as an extra condiment.

Serve when ready.

Tags: recipe, low-fat chicken biryani, diabetic