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| Difficulty: | easy |
| Preparation: | 60 min |
| Ready in: | 60 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 638 | 32% |
| Protein | 20 g | 40% |
| Fat | 13 g | 16% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 113 g | 43% |
| Roughage | 5 g | - |
| Saturates | 2 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 | chicken divided into 8 pieces |
| 3 tablespoons | vegetable oil |
| ½ teaspoons | Cumin powder |
| 1 tablespoon | Curry powder |
| 3 cloves | garlic finely chopped |
| 1 cup | chicken stock |
| 4 cups | canned tomatoes chopped |
| 2 ¼ cups | Snow peas |
| salt | |
| freshly ground peppers |
To serve
| 2 cups | cooked, white Rice |
| 2 cups | cooked Saffron rice |
| pink peppercorns lightly crushed |
Directions
1 Rub salt and pepper into the chicken pieces. Heat the oil in a wide pan, cook the chicken pieces until browned all over then sprinkle with cumin and curry powder and cook for 3 minutes.
2 Add the garlic and stock, stir in the tomatoes then season with salt and pepper, cover and simmer gently for 30 minutes, stirring from time to time.
3 Add the mangetout to the chicken and cook for a further 5 minutes or until the chicken is cooked through.
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