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Ultimate Chicken Curry
This chicken curry recipe is absolutely packed with protein and has become a favourite …
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20mins
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10mins
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Medium
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4
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Bites
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0.5
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500g Seafood pie mix
300ml Full Fat milk
1 leek & celery stick, diced
1 carrot, diced
handful of frozen peas & sweetcorn
100ml of white wine or a wine stock cube & 100ml water
fish stock cube
1 heaped tsp of cornflour
Fresh dill, chopped (dried ok to
60g wholemeal breadcrumbs
In a large heavy saucepan, add some spray oil oil and cook the leeks, carrot and celery under a very low heat for about 10 mins, stirring often. Add the wine or water & stock cube and cook until water has evaporated. Add the milk, stock cube, peas & sweetcorn and bring to a gentle simmer. Add the cornflour mix and stir until you have a nice consistency. Season to your liking. Gently fold in the fish and cook for 5 minutes. The fish wont be completely cooked through yet but it will continue cooking in the oven. Stir in the herbs and place into a baking dish. Top with breadcrumbs or potatoes and bake in a preheated hot oven (220 degrees) until the top is golden and bubbling. Ours was ready in about 10 minutes. Serve with your favourite greens
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