Simple chicken curry


200g uncooked basmati rice
1 large onion, diced
2 garlic cloves, crushed
1 tbsp plain flour (can use gluten free)
1 small jar mango chutney
1 tbsp tomato purée
1 tin chopped tomatoes
2 pints low salt chicken stock
Fresh cooked vegetables, of your choice
4 Irish chicken breasts, cooked

2 tbsp mild curry powder



  1. Cook the basmati rice, as per packet instructions.
  2. Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for 5 minutes or until soft, stir in curry powder, flour and tomato purée and cook on a low heat until paste-like for 5 minutes.
  3. Slowly whisk in the warm chicken stock, and chopped tomatoes, and then add the jar of mango chutney.
  4. Cook for 15-20minutes. Add cooked chicken or beef and the freshly cooked vegetables.
  5. Serve with the rice.


Nutritional Information

Per serving

Energy: 440 kcals

Protein: 39g

Carbohydrate: 65g

Fat: 3g

Source of: Fibre, Vitamin C

High in: Iron