chicken and veg curry

Chicken & Veg Curry Recipe

Ready In: 1 hr 25 mins

Serves: 4


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

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