| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Sainsbury’s, Sainsbury12 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 175 |
g |
Chicken breast; skinless, cut into |
|
|
; 5cm (2 inch) strips |
|
|
; (6oz) |
| 2 |
tb |
Plain flour |
| 2 |
tb |
Curry paste/powder |
| 1 |
|
Chicken/vegetable stock cube made up to; (12fl oz) with water |
|
|
; 350ml |
| 75 |
g |
Mushrooms; wiped and sliced |
|
|
; (3oz) |
| 75 |
g |
Frozen cauliflower florets; (3oz) |
| 75 |
g |
Frozen green beans; (3oz) |
| 1 |
|
400 g can chopped tomatoes |
| 50 |
g |
Frozen/fresh baby corn; (2oz) |
|
|
Salt and freshly ground black pepper |
| 375 |
g |
White rice; (12oz) |
INSTRUCTIONS
TO SERVE
Heat the oil and fry the onion and garlic until soft. Cook the chicken
strips for 1-2 minutes, then remove from the pan, put aside.
Add the flour and curry paste. Cook for 1-2 minutes, then remove from the
heat.
Gradually stir in the chicken/vegetable stock.
Return to the heat and bring to the boil stirring continuously.
Add the chicken, mushrooms, cauliflower florets, green beans, canned
tomatoes and baby corn. Cook for 15 minutes. Season to taste.
Cook the white rice as per the pack instructions and serve with the curried
chicken and vegetables.
Converted by MC_Buster.
NOTES : These spicy curried vegetables can be eaten as an accompaniment to
other dishes or served with rice eaten as a main course.
Converted by MM_Buster v2.0l.
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