recipes
Chicken & Banana Curry
Coconut flavoured evaporated milk gives a light flavour to this quick and easy chicken curry with banana.
serves 4
10 min prep
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ingredients
| 400g chicken tenderloins 1-2 teaspoons curry powder 1 firm banana, peeled and sliced 400g can Edgell Chick Peas, drained ½ cup coconut flavoured evaporated milk |
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instructions
step 1
Cut chicken tenderloins in half and lightly coat with curry powder. Spray a non-stick pan with oil, heat and cook chicken for 3 minutes on each side.
step 2
Add banana and cook for 1 minute. Stir in drained Edgell Chick Peas and evaporated milk, heat without boiling and serve. Garnish with coriander or mint.
recipe tip
Serve with steamed rice and wedges of limes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 957kJ (229Cal) | 459kJ (110Cal) |
| Protein | 28.2g | 13.5g |
| Fat- Total | 5.1g | 2.5g |
| - Saturated | 1.3g | 0.6g |
| Carbohydrate | 15.5g | 7.4g |
| - Sugars | 9.5g | 4.5g |
| Dietary Fibre | 2.8g | 1.4g |
| Sodium | 144mg | 69mg |
| Potassium | 563mg | 270mg |
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Chicken & Banana Curry
Chicken & Banana Curry
Coconut flavoured evaporated milk gives a light flavour to this quick and easy chicken curry with banana.
ingredients
400g chicken tenderloins
1-2 teaspoons curry powder
1 firm banana, peeled and sliced
400g can Edgell Chick Peas, drained
½ cup coconut flavoured evaporated milk
instructions
step 1
Cut chicken tenderloins in half and lightly coat with curry powder. Spray a non-stick pan with oil, heat and cook chicken for 3 minutes on each side.
step 2
Add banana and cook for 1 minute. Stir in drained Edgell Chick Peas and evaporated milk, heat without boiling and serve. Garnish with coriander or mint.
serves 4 10 min prep recipe tip
Serve with steamed rice and wedges of limes.
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Email: simplygreatmeals@simplot.com.au