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Chicken and vegetable curry

Calories per serving 265.

ingredients

serves 4.
low fat cooking spray
350 g (12 oz) skinless chicken breasts, diced
1 onion, chopped
225 g (8 oz) potatoes, peeled and diced
225 g (8 oz) carrots, sliced
1 aubergine, diced
2 garlic cloves, crushed
2 fresh green chillies, de-seeded and chopped finely
3 tablespoons medium curry powder
50 g (1 3/4 oz) dried, split red lentils
400 g can of chopped tomatoes
300 ml (10 fl oz) chicken stock
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to serve

method

1. Heat a large non stick frying pan and spray it with low fat cooking spray.

2. Add the chicken and stir fry over a high heat until it is evenly browned.

3. Add the onion, potatoes, carrots, aubergine, garlic, chillies and curry powder to the pan.

4. Stir well so that all the ingredients get an even coating of the curry powder Cook for 2 minutes.

5. Stir in the lentils, chopped tomatoes, stock and seasoning, and bring to the boil.

6. Reduce the heat, cover and simmer for 1 hour, stirring from time to time.

7. Spoon into four warmed bowls and scatter with chopped fresh coriander to serve.

What did you think?

29 people have helped to review this recipe. Thankyou!

Veg and chicken curry
posted by abbie watson @ 01:08PM, 9/15/08
I love veg and chicken curry and i like the way u had put it
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