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Chicken curry with sugarsnaps
Stewed Indian curry with chicken, garden peas and sugarsnaps.
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Ingredients
Directions
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Heat 2 tbsp oil in a frying pan and fry the chicken in brown for 3 min.
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Add the curry sauce, frozen garden peas and sugarsnaps. Bring to the boil and simmer for 5 minutes on low heat with the lid on the pan.
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In the meantime, heat the rest of the oil in a frying pan. Prepare the rice according to the instructions on the package.
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Cut the coriander roughly and scoop through the rice. Serve with the chicken mixture.
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Nutrition
780Calories
Sodium20% DV477mg
Fat23% DV15g
Protein64% DV32g
Carbs41% DV122g
Fiber32% DV8g
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