Creamy chicken & vegetable curry

Creamy chicken & vegetable curry

If you want a more fiery taste, use hot curry powder or add a few pinches of crushed chilli flakes.

By , 21 September 2015
Creamy chicken & vegetable curry
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.55 per serving
Nutritional Info
Each 503g serving contains
  • Fat high
    25.2g
    36%
  • Saturates high
    7.7g
    38%
  • Sugars low
    4.7g
    5%
  • Salt high
    2.1g
    35%
  • Energy 2692KJ 643KCAL
    32%
1
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • Add the chicken and its sauce, the baby carrots and the butter beans. Stir gently until evenly mixed.

  • Heat until simmering, stirring gently all the time. Serve with the warm naan breads.