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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)

475kcal

Energy (kJ)

1989kJ

Protein (g)

41.1g

Carbohydrate incl. fibre (g)

44.9g

Carbohydrate excl. fibre (g)

41.5g

Sugar (g)

7.9g

Fibre (g)

3.4g

Fat (g)

14.8g

Saturated fat (g)

2.7g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.1g

Cholesterol (mg)

92mg

Sodium (mg)

658mg

Salt (g)

1.64g

Vitamin A (IU)

204IU

Vitamin C (mg)

3.4mg

Calcium (mg)

114mg

Iron (mg)

0.86mg

Total

1426kcal

5967kJ

123.2g

134.6g

124.5g

23.6g

10.1g

44.3g

8.2g

14.0g

11.0g

3.0g

0.2g

276mg

1975mg

4.93g

611IU

10.3mg

341mg

2.58mg


  • 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.