Bombay chicken & chick pea curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | Oil |
| 1.00 | Onion; chopped | |
| 450.00 | gram | Boneless; skinless chicken |
| ; breast, diced (1 | ||
| ; lb) | ||
| 2.00 | tablespoon | Schwartz Bombay Curry Blend |
| 1.00 | 400 gram tin chopped tomatoes; (14oz) | |
| 1.00 | 400 gram tin chick peas; drained and washed | |
| ; (14oz) | ||
| 1.00 | tablespoon | Mango chutney |
| 1.00 | bunch | Spring onions; sliced finely |
| 1.00 | teaspoon | Schwartz Coriander Leaf |
| Salad and Naan Bread | ||
Directions
TO SERVE
Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute.
Stir in the tomatoes, chick peas, mango chutney and 4 tbs water.
Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes.
Serve with salad and Naan Bread.
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