Balti chicken

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.

By , 21 September 2015
Balti chicken
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.35 per serving
Nutritional Info
Each 462g serving contains
  • Fat 15.1
    22%
  • Sat Fat 4.4
    22%
  • Sugar 11.2
    12%
  • Salt 2.1
    35%
  • Cals 520
    26%
1
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • Serve the curry with the rice and mango chutney.