© Photography by Nick Carman
Strong, comforting flavours are called for when you want to put together a quick evening meal at the end of a long day. Carnation Evaporated milk adds a delicious creaminess to this curry. This recipe also works well with lamb or beef.
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
| Ingredients |
Method |
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1tbsp oil
1 small onion, sliced
1tbsp mild curry powder
1 fresh red chilli, deseeded and finely chopped
450g (1lb) boneless, skinless chicken breasts, cubed
175g (6oz) potato, diced
200ml (7fl.oz) Carnation Evaporated Milk Light
150ml (¼pt) water
To finish
freshly chopped coriander leaves
To serve
Basmati rice
tomato and onion salad
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Heat the oil in a large saucepan and add the onion, curry powder, chilli and chicken. Sizzle over a high heat, stirring until the chicken is golden brown.
Add the potatoes, evaporated milk and water. Bring to the boil and simmer, uncovered, for 25-30 minutes.
Scatter over the fresh coriander leaves and serve with basmati rice and a mixed tomato and onion salad. Delicious.
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Nutrition Information
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This dish is low in salt. There's no need to add any when cooking as the spices provide lots of flavour.
| Typical values |
Per Serving |
Per 100g |
| Energy |
286Kcal |
124Kcal |
| Protein |
38.7g |
16.8g |
Carbohydrate
of which sugars |
13.5g
7.2g |
5.9g
3.1g |
Fat
of which saturates |
8.8g
2.8g |
3.8g
1.2g |
| Fibre |
1.0g |
0.5g |
| Sodium |
82mg |
35mg |
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