Prep Time:5 mins
Understanding food allergies and intolerances
Chicken curry
Cooking Time:15 mins
Serves:4 Adults
Cost:Low
With just a few cupboard items you can treat yourself to your favourite curry in the time it takes to order and wait for one to be delivered! Great for using leftover chicken.
About this recipe
This recipe was adapted from 101+ Square Meals
Ingredients
- 350g / 12½ oz. cooked chicken
- 5 button mushrooms
- 1 medium pepper
- 1 medium onion
- 100g / 3½ oz. of peas
- 1 large carrot
- 1 clove of garlic
- 2 dessertspoons of medium curry powder
- 1 teaspoon of vegetable oil
- 1 chicken stock cube dissolved in 275ml / ½ pint of hot water
- 1 dessertspoon of plain flour
Method
- Slice vegetables and garlic
- Heat the oil in a frying pan and gently fry the onions, carrot and garlic
- Add mushrooms and pepper to the frying pan and cook for 2 to 3 minutes
- Add curry powder and flour to the pan and cook for 1 minute stirring all the time
- Stir in the stock and cooked chicken pieces
- Add the defrosted peas, reduce heat and cook slowly for 10 minutes without stirring
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Measuring jug(for liquids)
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with boiled brown rice. Add extra flavour and goodness to this meal with sweet corn, peas or broccoli
"Use hot curry powder if you like it spicy!"
