Mushy Pea Curry
This mushy pea curry is a delicious and healthy dish made with tinned ingredients. Its creamy texture is made in minutes and is packed with flavour, then simmered with chunks of chicken breasts and vegetables.
Servings: 4 people
Calories: 356kcal
Ingredients
- Frylight
- 1 Onion diced
- 1 clove Garlic minced
- 2 Chicken breasts cut into bite-sized chunks
- 2 tins Mushy peas canned
- 1 tin Chopped tomatoes canned
- 1 tin Baked beans
- 2 tablespoon Curry powder
- 2 teaspoon Mild chilli powder
- 1 teaspoon Smoked paprika
- 1 stock cube Chicken
- Seasoning
- 1 tablespoon Mango chutney optional for sweetness or sweetener
- 2 cups Garden peas
- 50 g Green beans chopped
- 150 g Mushrooms sliced
Instructions
- Blend all the tinned food.
- Gently fry all the other ingredients together in a deep pan (preferably non stick) until the chicken is cooked and the onions are soft.
- Add any soft veg and stir in the blended mixture and gently simmer for approx 20 mins with the lid on.
Video
Notes
- Cut the chicken into small bite-sized pieces for a quicker cooking time in the sauce
- This recipe makes a lot, so use a very large saucepan, or cook it in 2 saucepans toward the end if needed
- It's a little bit more expensive, but if you want a restaurant-style taste, stir in 2 tbsps of tikka curry paste and stir in lime juice at the end with fresh coriander
Nutrition
Calories: 356kcal | Carbohydrates: 43g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 965mg | Potassium: 1084mg | Fiber: 12g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 7.6mg | Calcium: 117mg | Iron: 4.1mg