A fabulous midweek meal for all the family, made with store cupboard ingredients and a can of soup.
Serves: 4
Prep time: 10 mins
Cook time: 25 mins
Ingredients:
1 can of Heinz Cream of Tomato Soup (400g)
200g white basmati rice
2 Naan breads
2 tbsp rapeseed/sunflower oil
4 tbsp tikka masala curry paste
3 onions, diced
2 red peppers, deseeded and diced
300g diced chicken breast
1 x 400g can chopped tomatoes
100g diced mango
50g low fat natural yoghurt
5g chopped coriander leaves
Method:
Preheat the oven according to the directions on the Naan bread packaging, or to 180°C
Cook the rice according to the packaging, then leave to rest with the lid kept on the pan
Heat the oil in a large casserole dish on the hob, then fry the diced chicken on high heat until brown on the outside
Add the onions and cook until soft and golden
Add the curry paste and peppers, then cook for another 5 minutes
Tip in the can of tomatoes and Heinz Cream of Tomato Soup
Gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through
In the meantime, bake the Naan bread in the oven for the suggested amount of time, or 10 minutes
Stir through the diced mango and allow to warm through
Sprinkle the chopped coriander over the curry and serve with Greek yoghurt basmati rice and naan bread
Why not try another recipe from Heinz
Recipe: Heinz Cream of Tomato Soup Cupcake
As well as a bowl on its own, did you know that there are lots of other ways to use the nation favourite soup? We know a lot of you use them already, but to celebrate Heinz Soups 110th birthday in the UK (Happy Birthday Heinz, not looking too bad), why not try something definitely not 110 years old with this cupcake in partnership with The Hummingbird Bakery.
