Chicken curry

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

Photographer: Melanie Jenkins

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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

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 538cal

Kilojoules 2250kJ

Protein 38g

Total fat 9g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 21g

Dietary fibre 13g

Sodium 540mg

Calcium 130mg

Iron 7mg

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.

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