Difficulty | Serves 6 | Book 5
Method
- Remove all skin and bones from chicken then dice or shred flesh.
- Microwave onion and frozen vegetables with 1 cup of water on HIGH for 5 minutes.
- Combine milk, dried soup mix, curry powder and stock powder in a large saucepan stirring continuously until boiling. Add vegetables and water to mix, combine well.
- Fold chicken into mix then bring back to boil, reduce to slow boil and cook a further 2-3 minutes.
Note: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information below.
Variation: Replace winter frozen vegetables with any frozen mixed vegetables of your choice.
Suitable to be frozen for 2-3 weeks.
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Dietitian's tip
A quick, nutritious meal that is high in protein and contains added calcium from the milk with vitamins, minerals and fibre from the vegetables. This is a great choice for people with diabetes and heart disease.
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