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Chicken Curry Recipe with Mushrooms, Eggplant & Almonds

Try our authentic chicken curry recipe with mushrooms, eggplant & almonds at home. Cook for friends or the entire family, serves 3-4 and ready in just 20 minutes.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons olive oil
  • 400 g skinless chicken breast, trimmed and sliced
  • 2 cups sliced mushrooms
  • 1 cup diced eggplant
  • 1 pack Continental Chicken Curry Pasta & Sauce Value
  • 1 cup (250 mL) reduced-fat milk
  • 1¼ cups (310mL) hot water
  • ¼ cup toasted slivered almonds

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

580kcal

Energy (kJ)

2424kJ

Protein (g)

47.2g

Carbohydrate incl. fibre (g)

52.6g

Carbohydrate excl. fibre (g)

45.9g

Sugar (g)

12.0g

Fibre (g)

6.6g

Fat (g)

21.6g

Saturated fat (g)

3.3g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.1g

Cholesterol (mg)

92mg

Sodium (mg)

666mg

Salt (g)

1.66g

Vitamin A (IU)

214IU

Vitamin C (mg)

6.6mg

Calcium (mg)

121mg

Iron (mg)

1.49mg

Total

1740kcal

7271kJ

141.5g

157.7g

137.8g

36.0g

19.8g

64.8g

10.0g

17.5g

11.0g

3.6g

0.2g

276mg

1999mg

4.99g

642IU

19.9mg

362mg

4.47mg


  • 1 Heat olive oil in a large saucepan or fry pan and brown chicken, mushrooms and eggplant.
  • 2 Add Pasta & Sauce, milk and water and bring to the boil. Simmer for 10 minutes, stirring regularly.
  • 3 Sprinkle with almonds before serving.