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Chicken and vegetable curry with rice

by City of Edinburgh Council

Makes 20 portions

 

Ingredients

  • 45ml Vegetable oil
  • 750g Apples
  • 750g Onion 
  • 45g Curry powder 
  • 5g Chilli powder 
  • 60g Plain flour 
  • 20g Chicken bouillon 
  • 1.5L Water 
  • 15ml Lemon juice 
  • 30ml Mango chutney 
  • 100g Sultanas 
  • 750g Carrots 
  • 1.2kg Cooked farm assured chicken breast 
  • 5g Garlic powder

Method

  1. Soften onions in a little oil.
  2. Add curry powder, chilli powder, garlic powder and plain flour and cook for 2 minutes. 
  3. Add carrots, sultanas, chutney, apples and lemon juice and mix thoroughly and heat through. 
  4. Add chicken and bouillon then stir in water. 
  5. Heat thoroughly and simmer for approx. 30 minutes.
  6. Serve with boiled or steamed rice.

Tips and variations

Sultanas and apples in this dish are a great way to add sweetness without adding refined sugar.

 

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