Recipes
Creamy chicken & vegetable curry
If you want a more fiery taste, use hot curry powder or add a few pinches of crushed chilli flakes.
If you want a more fiery taste, use hot curry powder or add a few pinches of crushed chilli flakes.
Cook: 15 Mins
Serves: 4
Price: £1.55 per serving
Nutritional Information
Each 503g serving contains
Energy
2691kj
643kcal
2691kj
643kcal
32%
Fat
25.2g
25.2g
High
36%
36%
Saturates
7.7g
7.7g
High
38%
38%
Sugars
4.7g
4.7g
Low
5%
5%
Salt
2.1g
2.1g
High
35%
35%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
535kj/128kcal
Typical energy values per 100g:
535kj/128kcal
Ingredients
2 naan breads
2 tbsp sunflower oil
1 onion, finely chopped
2 level tbsp Asda Mild Curry Powder
2 x 400g cans Asda Chunky Chicken in Savoury White Sauce
400g can Bonduelle Extra Small Baby Carrots, drained
2 x 400g cans Asda Butter Beans, drained
Method
1
To heat the naan bread on a camping stove, half-fill a pan with water, cover and heat until simmering. Remove the lid and put a plate on top. Sprinkle the naan bread with a little water. Wrap in foil and put the parcel on the plate to heat through, turning occasionally.
2
Heat the oil in a pan, add the chopped onion and cook until soft and golden, stirring often. Add the curry powder and a good splash of cold water and cook over a low heat for 1 minute, stirring all the time.
3
Add the chicken and its sauce, the baby carrots and the butter beans. Stir gently until evenly mixed.
4
Heat until simmering, stirring gently all the time. Serve with the warm naan breads.