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Easy chicken and flaked almond curry

Easy chicken and flaked almond curry

Description

This mild curry is good for you and your baby – much healthier than a takeaway.

User rating - 1 ratings - average 4.5 stars.

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Cooking time: 20 minutes

Method

1. Heat the oil in a large pan and cook the onion and chicken for 5 minutes until the onion has softened.
2. Add the curry paste and stir-fry for 1 minute, then stir in the chickpeas and tomatoes.
3. Cover and simmer for 15 minutes until the chicken is completely cooked through.
4. Stir in the almonds, saving a few to sprinkle on top. Divide between the bowls, scatter over the reserved almonds and serve with rice or naan bread. For an added calcium kick, serve your curry with a spoonful of natural yoghurt.

Each portion contains

  • Calories:

    607 kcal

    ,

    30.4%

  • Sugar:

    100g

    ,

    111.1%

  • Fat:

    23g

    ,

    32.9%

  • Saturates:

    2.3g

    ,

    11.5%

  • Salt:

    2g

    ,

    33.3%

of your guideline daily amount

Ingredients

1 tbsp vegetable oil
1 onion, sliced
400g pack Tesco Healthy Living Diced Chicken Breast Fillets
400g can chickpeas, drained
2–3 tbsp Patak’s Korma or Balti Curry Paste
400g can chopped tomatoes
25g Tesco Toasted Flaked Almonds
Naan bread or rice, to serve