Ingredients

• 4 chicken breasts
• 7 large carrots, sliced
• 2 onions
• 1 chicken stock cube
• 1 packet chicken noodle soup mix
• Salt and pepper
• 5 tablespoons flour
• 1 teaspoon curry powder
• Olive oil
• Bay leaf

Method

1. Heat the soup as directed; add the stock cube and add to the casserole dish.
2. In a frying pan, fry the chopped onions until translucent and add to the casserole dish. Saute the carrots and add.
3. Place the flour and curry powder in a shallow dish and coat the chicken breasts well. Saute in olive oil until a golden colour. Add to the casserole dish.
4. Season with salt, pepper, and a bay leaf. Leave to cook for 2 hours in the oven or all day in the slow cooker. Serve with mashed potato and green veg.