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Mum’s Chicken Curry – Shortcut Lunch Prep Version

Yields5 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 500 g Chicken Breast Raw, Whole
 1 tsp Salt
 ¼ tsp Black Pepper
 150 ml Milk (Generally Full Cream, but light or alternative milks will work fine)
 1 tbsp Plain Flour
 2 tsp Curry Powder (Keen's Orange tin for full nostalgia)
 500 g Frozen Peas, Carrot & Corn Mix
 1 tsp Chicken Stock Powder
 Cooked Pasta or Rice to Serve (Not included in Nutritional Info)
1

Defrost Frozen Pea, Carrot Corn Mix in the microwave & Drain.

2

Combine Milk, Flour, Curry Powder & Chicken Stock Powder in a shaker (alternatively, whisk together in a bowl)

3

Dice Chicken Breast into medium sized chunks and season with Salt and Pepper. Sear in a non-stick frypan over medium high heat then sautee until golden and cooked through.

Depending on your pan, you may need a drizzle of olive oil.

If you're going to use spray olive oil try and make sure you're using an oil mister and not a can with propellant to ensure the longevity of the non-stick pan's coating (and for health!)

4

Pour the Curry-milk mixture into the saucepan and stir with a wooden spoon or silicone spatula until thickened. Add the diced chicken and vegetables & combine with the sauce until all heated through.

5

Best served with Vegeroni Pasta Shapes, but works well with other pasta types or with rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories203
% Daily Value *
Total Fat 3.4g5%

Saturated Fat 1.1g6%
Cholesterol 58mg20%
Sodium 804.9mg35%
Total Carbohydrate 10.7g4%

Dietary Fiber 4.3g16%
Total Sugars 6.9g
Protein 36g
Vitamin C 2mg3%
Potassium 257.2mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.