Chicken curry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins , Plus making base mix

Ingredients

More weights & measures

1 portion Rich chicken casserole mix (see tip)

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 tablespoon curry powder

1 tablespoon lemongrass paste

⅓ cup dried apricots, chopped

3 cups frozen mixed veges

1 cup rice

Instructions

Stay Awake

1 Place casserole portion in a pan with remaining ingredients and 1 cup water. Heat for 20 minutes.

2 Meanwhile, boil rice. Serve curry with rice.

Serving suggestion

Serve curry garnished with fresh coriander and a dollop of yoghurt.

Variations

Make it gluten free: Make Rich chicken casserole mix gluten-free and use gluten-free curry powder and lemongrass paste.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 538 cal

Kilojoules 2250 kJ

Protein 38 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 65 g

Sugar 21 g

Dietary fibre 13 g

Sodium 540 mg

Calcium 130 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT