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Chicken curry with boiled rice and naan bread and sliced carrots or peas

Chicken curry with boiled rice and naan bread and sliced carrots or peas | South Lanarkshire Council
Name of foodChicken curry with boiled rice and naan bread and sliced carrots or peas
Photo
Ingredients1200g Cooked chicken
400g Apples (fresh, cooking, diced)
400g Onions (diced)
85g Margarine
85g Plain flour
50g Curry powder
1500ml Water
25g Tomato puree
500g Carrots (diced)
25g Chicken bouillon
800g 50/50 Tilda Rice
10 Chota naan breads

1200g Sliced carrots
or
1200g Peas
Method1. Peel, core and dice the apples
2. Fry onions and apples in margarine until tender
3. Add curry powder and flour and cook for 1 minute
4. Gradually add water and bouillon to make a sauce
5. Add carrots, tomato puree and diced chicken and simmer for 30 minutes
6. Bring pan of water to boil, add rice and cook until tender
7. Drain into colander and rinse with boiled water
8. Cook naan bread as per manufacturer's instructions
9. Serve half of naan bread per portion

AllergensChicken curry: gluten, milk, mustard Boiled rice: no allergens Chota naan bread: Milk, gluten Carrots/Peas : no allergens
Nutritional values https://www.southlanarkshire.gov.uk/Nutritional_analysis