Recipes
Balti chicken
Curry is a great midweek standby if you use a jar of cooking sauce – and it’s a good way to use up leftover cooked meat too.
Curry is a great midweek standby if you use a jar of cooking sauce – and it’s a good way to use up leftover cooked meat too.
(1 votes)
Cook: 15 Mins
Serves: 4
Price: £1.35 per serving
Nutritional Information
Each 462g serving contains
Energy
2176kj
520kcal
2176kj
520kcal
26%
Fat
15.1g
15.1g
Med
22%
22%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
11.2g
11.2g
Med
12%
12%
Salt
2.1g
2.1g
High
35%
35%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
471kj/113kcal
Typical energy values per 100g:
471kj/113kcal
Ingredients
350g leftover roast chicken, cut into bite-sized pieces (skin discarded)
350g Chosen by you frozen Broccoli, Cauliflower & Baby Carrots
400g can chickpeas, drained and rinsed
500g jar Chosen by you Balti Cooking Sauce
400g pack Chosen by you Basmati Micro Rice
Mango chutney, to serve
Method
1
Put the chicken in a saucepan with the frozen vegetables, chickpeas and balti sauce. Bring to the boil, partially cover and simmer for 7 minutes.
2
Meanwhile, put 6 tbsp water in another saucepan and heat until boiling. Add the rice, cover and simmer for 2-3 minutes until the water has been absorbed. Or cook the rice in the microwave according to the packet instructions.
3
Serve the curry with the rice and mango chutney.