Brown and then add tinned peaches, chickpeas, tomatoes and curry powder. 

Bring all these ingredients to the boil, then reduce to a simmer for around 20 minutes.

While the curry is

Brown and then add tinned peaches, chickpeas, tomatoes and curry powder. 

Bring all these ingredients to the boil, then reduce to a simmer for around 20 minutes.

While the curry is simmering, cook rice and then serve together. 

Mustard chicken with winter veg

45p per serving

Serves: 4

Ingredients

2 tbsp cooking oil

600g chicken thighs or drums500ml chicken stock

200g carrots, diced

200g onion (approx 2 medium onions), chopped

250g swede, diced

1 tsp dried mixed herbs

200g long grain rice, to serve

2 tbsp plain flour

2 more tbsp cooking oil

1 tsp mustard

125ml milk

200g spring greens, finely sliced

Method

Heat the oil in a pan and add the chicken, cooking on a high heat for 5 minutes.

Add the carrots, onion and swede along with the herbs. Add your stock and bring to boil.

Reduce to a simmer and cook for 30 minutes, or until the chicken is cooked through.

In a bowl, mix flour, oil, mustard and milk to make a paste. Add this into the pan and bring everything to the boil. One minute before serving, add the greens, then serve with cooked rice.