Chicken curry
Serves: 4
Time to make: 20 mins , excludes making base mix and roasting chicken
Total cost: $21.80 / $5.45 per serve
(at time of publication)
Ingredients
- 1 portion Tasty chickpea mix (see tip)
- 1 portion (350g) Basic roasted chicken (see tip), chopped
- ¾ cup wholegrain rice
- 4 teaspoons green curry paste
- ½ cup Trident lite coconut milk
- 1 green capsicum, diced
- ⅓ cup sultanas
- 2 spring onions, sliced
- ½ cup fresh coriander
- 4 cups kale, shredded, to serve
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Instructions
1 Remove Tasty chickpea mix and Basic roasted chicken from the freezer the night before.
2 Place rice on to cook by steaming or boiling. Meanwhile, place chickpea mix, chicken, curry paste and coconut milk in a large pan and heat gently, stirring occasionally to mix ingredients altogether. Add a little water for a thinner consistency.
3 Add remaining ingredients and cook for 7-8 more minutes. Adjust seasoning and serve with rice and kale.
Variations
Make it gluten free: Check ground spices in Tasty chickpea mix are gluten free and check curry paste is gluten free.
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)
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Calories 553cal
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Kilojoules 2310kJ
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Protein 40g
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Total fat 16g
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–Saturated fat 6g
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Carbohydrates 65g
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–Sugars 21g
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Dietary fibre 9g
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Sodium 240mg
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Calcium 260mg
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Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
