Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories272.8 kcal (14%)
Total Fat8.6 g (12%)
Carbs18.9 g (7%)
Sugars2.7 g (3%)
Protein29.1 g (58%)
Sodium1323.5 mg (66%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Dice the carrots, potatoes and onion, then place in a saucepan with the stock cubes and water. Bring to the boil and simmer for about 25 minutes or until the vegetables are cooked.
Step 2
While the veg is cooking, Cook the diced chicken how you like it.
Step 3
Add the stock pot, aromat, curry powder and fenugreek (if using) to the pan of veg. Allow the stock pot to dissolve, then blitz until smooth using a stick blender or food processor.
Step 4
Add the chicken and onion to the sauce and serve hot
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