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.
