Chicken Curry

Serves: 4 People

How to cook:
1. Fry the chicken and onion in the oil for 5 minutes or until lightly browned.
2. Blend the contents of the sachet with the milk and pour over the chicken.
3. Bring to the boil, stirring continuously.
4. Reduce heat and simmer for 8 minutes or until the chicken is thoroughly cooked, stirring occasionally.
5. Ensure piping hot and serve immediately with rice.

Why not try:
Thai Style Curry - follow the steps but replace 100g of the chicken with cooked tiger prawns. Add them with a handful of freshly chopped coriander and some sliced pak choi in the last 3-4 minutes of cooking.

Ingredients:
Sugar, Starch (Corn, Potato), Curry Powder (11%) (Coriander, Cumin, Turmeric, Pepper, Aniseed, Cinnamon, Fennel Seed, Ginger, Lovage Root, Cayenne Pepper, Allspice), Salt, Apple Powder, Desiccated Coconut (7.5%), Onion Powder (3.4%), Flavourings, Garlic, Parsley, Ginger, Powdered Lemon Juice, Turmeric, Yeast Extract, Vegetable Oil, Cayenne Pepper, Tomato Puree Powder. CONATINS TRACES OF WHEAT, EGG AND MILK

No artificial colours, No artificial preservatives, No added MSG

Nutritional Information:
Typical Values per 100g as sold:
Energy 1522KJ/362kcal
Protein 4.3g
Carbohydrate 66.9g
of which sugars 40.7g
Fat 7.4g
of which saturates 4.8g
Fibre 5.3g
Sodium 4.28g
Salt (based on sodium) 10.70g

Guideline Daily Amounts:
Each serving contains:
Calories 234 12%
Sugars 9.9g 11%
Fat 7.3g 10%
Saturates 2.3g 12%
Salt 1.48g 25%
of an adult's guideline daily amount