Chicken

Chargrilled chicken curry

Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and corianderMake the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and coriander

Ingredients:

  • 400g can coconut milk
  • 200ml chicken stock
  • 3 tbsp red curry paste
  • 400g cooked leftover chicken , torn into large pieces
  • pinch of brown sugar
  • 1-2 tsp fish sauce
  • 200g sugar snap peas
  • 1 lime , ½ juiced and ½ cut into wedges to serve
  • 1 red chilli , thinly sliced
  • 2 tbsp coriander leaves
  • basmati rice , to serve

Directions:

  • Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
  • Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.
  • Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.

Nutrition per serving:

  • kcal448
  • fat32g
  • saturates18g
  • carbs7g
  • sugars0g
  • fibre2g
  • protein31g
  • salt1.3g