Creamy chicken & vegetable curry
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- 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
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.