Chicken curry

Serve with boiled brown or white rice

Ingredients

› 350 g of cooked chicken

› 5 button mushrooms

› 1 medium-sized pepper

› 1 medium-sized onion

› 100 g of fresh or defrosted peas

› 1 large carrot

› 1 clove of garlic

› 2 dstsp of curry paste

› 1 tsp of vegetable oil

› 1 low-salt chicken stock cube dissolved in 275 ml of boiling water

 Method

1. Slice vegetables and garlic

2. Heat the oil in a frying pan and gently fry the onions, carrot and garlic

3. Add mushrooms and pepper to the frying pan and cook for

2–3 minutes

4. Add the curry paste to the pan and cook for 1 minute stirring all

the time

5. Stir in the stock and cooked chicken pieces

6. Add the peas, reduce heat and cook slowly for 10 minutes

without stirring

7. Serve with rice