Chicken curry
Serves: 4
Time to make: 20 mins , Plus making base mix
Total cost: $22.00 / $5.50 per serve
(at time of publication)
Ingredients
- 1 portion Rich chicken casserole mix (see tip)
- 400g can chickpeas, 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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
