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Chicken and almond curry
A great way to use chicken left over from the Sunday roast.
What you need
- 6 tsp vegetable oil
- 1 large onion, peeled halved and sliced
- 2 cloves garlic, peeled and crushed
- 1 red pepper, cored de-seeded and sliced in rings
- 1 green pepper, cored de-seeded and sliced in rings
- 1 tsp ground turmeric
- 1/2 tsp chilli powder
- 3 tsp curry powder
- 3 tsp tomato puree
- freshly squeezed juice of 1 lemon
- 300 ml chicken stock
- 450 g sliced or flaked cooked chicken
- seasoning
- 60 ml natural yogurt
- 150 g flaked almonds
Method
Heat oil in a frying pan. Add the onion and garlic. Fry for 2 min. Add pepper rings and fry for 5-8 min until tender.
Stir in the turmeric, chilli and curry powder. Fry for 2 min.
Stir in the tomato puree, lemon juice, stock, chicken and seasoning. Bring to the boil, cover and simmer for 10 min or until chicken is piping hot.
Remove from heat. To finish, stir in the yogurt and almonds and simmer for 1 min.
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Preparation 15 minutes Cook 20 minutes Total 35 minutes -
Energy 561 kcal/serving Fat 9.67 g/serving Carbohydrates 61.16 g/serving Glycaemic Index 11 Glycaemic Load 1.70 
Serving suggestion
Garnish with fresh coriander and serve with freshly cooked rice.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2347 | 655 | 10475 | 8350 |
| Energy (kcal) | 561 | 156 | 2500 | 2000 |
| Protein (g) | 47.3 | 13.2 | ||
| Carbohydrate (g) | 18.7 | 5.22 | 345 | 275 |
| Fat (g) | 34.6 | 9.67 | 95 | 70 |
| Fat (saturated) (g) | 4.78 | 1.33 | ||
| Fibre (g) | 6.44 | 1.80 | ||
| Sodium (mg) | 589 | 164 | ||
| Salt (equivalent) (g) | 1.47 | 0.41 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 164 | 45.9 | 800 |
| Vitamin B-12 (µg) | 0.56 | 0.16 | 1 |
| Vitamin B-6 (mg) | 0.92 | 0.26 | 2 |
| Vitamin C (mg) | 61.2 | 17.1 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 12.9 | 3.60 | 10 |
| Zinc (mg) | 2.95 | 0.83 | 15 |
| Calcium (mg) | 189 | 53.0 | 800 |
| Folate (mcg) | 38.3 | 10.7 | 200 |
| Iron (mg) | 3.86 | 1.08 | 14 |
| Magnesium (mg) | 170 | 47.7 | 300 |
| Niacin (mg) | 17.6 | 4.90 | 18 |
| Pantothenic acid (mg) | 1.51 | 0.42 | 6 |
| Riboflavin (mg) | 0.48 | 0.13 | 1.6 |
| Phosphorous (mg) | 534 | 149 | 800 |
| Thiamin (mg) | 0.23 | 0.06 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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