Yield: 4 Servings
|450.00 gram||Boneless; skinless chicken|
|; breast, diced (1|
|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|
|1.00 tablespoon||Mango chutney|
|1.00 bunch||Spring onions; sliced finely|
|1.00 teaspoon||Schwartz Coriander Leaf|
|Salad and Naan Bread|
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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