Curries, Asian-style

Chicken curry

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

Photographer: Devin Hart

First published: Apr 2014

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Serves: 4

Time to make: 20 mins , excludes making base mix and roasting chicken

Ingredients

More weights & measures

1 portion Tasty chickpeagarbanzoX 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 sultanasgolden raisinsX
2 spring onions, sliced
½ cup fresh coriandercilantroX
4 cups kale, shredded, to serve

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)

Calories 553cal

Kilojoules 2310kJ

Protein 40g

Total fat 16g

–Saturated fat 6g

Carbohydrates 65g

–Sugars 21g

Dietary fibre 9g

Sodium 240mg

Calcium 260mg

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.

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