Creamy Chicken & Chickpea Coconut Curry

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

Ingredients
Cook

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