Ingredients:
1kg minced chicken breast
2-3 diced onions (depending on size and how much you like onion!!)
1 green capsicum chopped
2kg vegetables cut into bite size (I use eggplant, zucchini, green beans, broccoli & cauliflower)
2 chicken stock cubes
cornflour
1 tablespoon olive oil
*Vindaloo Curry Paste to taste
**3 tablespoons of blackcurrant jam
Method:
1. In a HEEUWGE pot, heat oil, add the onions, green capsicum and chicken mince and cook until onions are soft and chicken is no longer raw. Keep breaking up the chicken mince as it cooks so that there are no massive lumps.
2. Add the crumbled stock cubes, curry paste, jam and stir to mix through and melt. Add enough water to cover the chicken mixture.
3. Add the vegetables, stir to mix through and put the lid on. Lower the heat and simmer until vegetables are cooked through. Keep stirring during this process to ensure they don't stick to the bottom of the pot.
4. When the vegetables are cooked, check the sauce. If it is too runny, mix about 2 teaspoons of cornflour with a bit of cold water and pour into the curry. Stir until the mixture thickens.5. Portion out into 10 serves and pop them in the freezer.
* Add a small amount of curry to start with, you can always add more to taste later. It's easier to add to it than take away!! Not sure what the brand of my curry paste is called although I know it on sight. I buy it from the international section of Coles. Use a concentrated curry paste, not a jar of curry paste like Pataks. They are too high in calories.** For those who are watching their sugar intake or who don't like a sweeter curry, you can leave this out. Although if you average the amount of jam over 10 meals, there really isn't that much in there.
Nutritional Breakdown:
Calories: 218
Fat: 5g (2g saturated)
Carbs: 18g
Protein: 25g
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1 Comments:
I've made this and it's yummy. Great recipe!
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