Chicken curry
Reviewed by our expert panelServes: 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
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
-
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
-
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.
Photographer: Devin Hart
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.
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