2.5.1 group b chicken curry
Author: Dereck (Caregiver)
INGREDIENTS:**
g Butter, salted
g Oil, olive
g Chicken breast, raw (HCP added*)
g Spring onions, bulbs and tops, raw
g Mushrooms, white, raw
g Tomatoes, canned, whole contents
g Curry powder
g Garlic puree
g Water, distilled
Directions:
1 add the butter and olive oil to a pan and heat over med/low
2 chop the chicken spring onions and mushrooms into small bite size pieces,
3 add the chicken onion and mushrooms to the pan and fry for 5 minutes
4 add the garlic and curry powder and fry for 2 minutes.
5 add the chopped tomatoes and water simmer for 10 minutes until the chicken is cooked through.
6 season with salt and pepper to taste7 serve hot or allow to fully cool before you freezeing.
Nutrition Information (for entire recipe):
Carbohydrate:
5.58
Calories: 361
Fat:
33.13
Protein:
9.04
Ratio:
2.27:1
Tags:
2.5:1 ratioSavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
