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Heat the oil and fry the onion and garlic until soft. Cook the chicken strips for 1-2 minutes, then remove from the pan, put aside. Add the flour and curry paste. Cook for 1-2 minutes, then remove from the heat. Gradually stir in the chicken/vegetable stock. Return to the heat and bring to the boil stirring continuously. Add the chicken, mushrooms, cauliflower florets, green beans, canned tomatoes and baby corn. Cook for 15 minutes. Season to taste. Cook the white rice as per the pack instructions and serve with the curried chicken and vegetables. NOTES : These spicy curried vegetables can be eaten as an accompaniment to other dishes or served with rice eaten as a main course.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6|
|Calories from Fat: 41 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 18.1mg||6 %|
|Sodium 88.9mg||3 %|
|Potassium 452mg||12 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 59.6g|
|Protein 14g||20 %|
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Calories per serving: 347
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