Curried Chicken Cups

Curried Chicken Cups

Serves 4

Points plan 4½pts per serving

Core recipe

150g cooked chicken, cubed

150g potato, cubed & cooked

50g frozen peas, thawed

4 eggs

2 tsp curry powder

1 pt skimmed milk

salt & pepper

Preheat oven to 350ºF/180ºC/Gas 4

Spray 8 ramekins or 4 x ½pt ovenproof dishes with frylight.  Divide the chicken, potato and peas between the dishes.

Beat eggs, with the curry powder in a large bowl or jug, and then beat in the milk.  Season.

Place the dishes into a roasting tin containing 2.5cm (1") warm water.  Divide the egg mixture between the dishes and bake in the centre of the oven until just set....about 30-35 mins.

Serve hot or cold with veg or salad.  If preferred, loosen the mixture in the ramekins and turn out before serving.