Creamy Chicken & Chickpea Coconut Curry
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
27.5g
Energy (kJ)
1761kJ
Energy (kcal)
421kcal
Carbohydrate incl. fibre (g)
43.2g
Carbohydrate excl. fibre (g)
35.0g
Sugar (g)
9.0g
Fibre (g)
8.3g
Fat (g)
15.3g
Saturated fat (g)
7.6g
Unsaturated fat (g)
5.7g
Total
109.8g
7044kJ
1682kcal
173.0g
139.9g
36.2g
33.1g
61.2g
30.4g
22.7g
- 2 teaspoons vegetable oil
- 500 g chicken thigh fillets, skinless, cut into chunks
- 1 medium sweet potato (kumera), peeled and cut into chunks (400 g)
- 1 sachet Continental Recipe Base Mild Mince Curry
- 1 cup water
- 1 x 270 mL can reduced-fat coconut milk
- 1 x 400 g canned chickpeas, drained
- 2 teaspoon fish sauce
- 2 teaspoons brown sugar
- 1 cup frozen peas
- 2 tablespoons chopped coriander
- 1 tablespoon finely shredded basil