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How to make White chilli chicken

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 yellow or long red chillies, seeds removed, finely chopped (see note)
  • 1 yellow capsicum, thinly sliced
  • 2 teaspoons ground cumin
  • 420g can creamed corn
  • 2 cups (500ml) low-fat milk
  • 420g can cannellini beans
  • 2 cups cooked shredded chicken
  • 2 tablespoons chopped coriander
  • Steamed white rice, to serve
  • Low-fat cheddar cheese, grated, to serve
  • Flour tortillas, to serve

Method

  • Step 1 Heat the oil in a deep frypan over medium heat. Cook the onion, chilli and capsicum, stirring, for 2-3 minutes until onion is soft, but not coloured. Add the cumin and cook, stirring, for a few seconds until fragrant.
  • Step 2 Stir in the corn, milk and cannellini beans, then reduce the heat to low and simmer for 10 minutes or until mixture thickens slightly. Add the chicken and cook for 2 minutes to heat through. Season and stir in coriander. Serve with the rice, cheese and tortillas.