3.1 group b chicken curry
Author: Dereck (Caregiver)
INGREDIENTS:**
g Butter, salted
g Oil, olive
g Chicken, meat, average, raw
g Spring onions, bulbs and tops, raw
g Mushrooms, white, raw
g Garlic puree
g Curry powder
g Tomatoes, canned, whole contents
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 taste
7 serve hot or allow to fully cool before you freezeing.
Nutrition Information (for entire recipe):
Carbohydrate:
3.83
Calories: 326
Fat:
30.77
Protein:
7.35
Ratio:
2.75:1
Tags:
3:1 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
