Chicken & Veg Curry Recipe
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
| 300g Chicken, Breast, Fillets, Fresh, Raw, Boneless & Skinless, Sainsbury’s |
| 1 Med/180g Onions, Raw, Average |
| 250g Carrots, Raw, Asda |
| 1 Med/375g Aubergine, Raw, Fresh, Average |
| 6g Garlic, Raw, Average |
| 25g Peppers, Chilli, Mixed, Raw, Tesco |
| 18g Curry Powder, Average |
| 50g Lentils, Red, Dried, Average |
| 454g Tomatoes, Chopped, Canned, Branded Average |
| 28g Salt, Cooking, Sainsbury’s |
| 2g Pepper, Black, Freshly Ground, Average |
| 5g Coriander, Leaves, Fresh, Average |
| 20g Stock Cubes, Chicken, Knorr |
Method: How to make Chicken & Veg Curry
- Heat a large non stick frying pan and add a tablespoon of oil, fry onion untill soft then add garlic, chilli and chicken and fry until chicken is brown Then add curry powder (mild medium or hot). mix it around until it coats the chicken and then add in the other ingredients, except the coriander. Make up the stock cubes to make 300ml of chicken stock and add it in. Stir it all together and put the lid on and leave it for about an hour or until everything is cooked. Serve with rice/potatoes or naan and garnish with coriander
Calories Per Serving: 256 kcal
