Potato and Chickpea Butter Curry
35 Min
Easy
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Butter Chicken
400
g
new potatoes
240
g
tinned chickpeas (400g total weight)
400
g
can chopped tomatoes
1
Medium
Red onion
1
bunch
Fresh Coriander
100
g
Naan bread
.
Nutrition Value
Carbohydrate
42 g
Energy
226.5 kcal
Fat
2.7 g
Fibre
8.8 g
Protein
7.7 g
of which: saturates
0.9 g
Sodium
145.6 mg
of which: sugars
9.3 g
Information per serving
Instructions
35 Minutes
-
Step1
5 MinPreheat the oven to 180C (160C for fan ovens), Gas Mark 4. Open out the bag from the top part of the Maggi sachet (keeping hold of the small red tie for later!) and add the potatoes, drained chickpeas, tomatoes and chopped onion. -
Step2
1 MinAdd the seasoning from the bottom part of the Maggi sachet then close the bag with the red tie. -
Step3
30 MinMix and turn the ingredients in the bag until everything is coated and combined. Put the bag side down into a casserole or ovenproof dish and put into the oven (ensuring that there is plenty of space for the bag to inflate and not touch the bars in the oven). Cook for 30 minutes. -
Step4
5 MinCarefully remove the bag from the oven and pour the curry into the dish. Mix through the coriander and serve with the naan.
