Bombay chicken & chick pea curry

Yield: 4 Servings

Measure Ingredient
1.00 tablespoon Oil
1.00 \N Onion; chopped
450.00 gram Boneless; skinless chicken
\N \N ; breast, diced (1
\N \N ; lb)
2.00 tablespoon Schwartz Bombay Curry Blend
1.00 \N 400 gram tin chopped tomatoes; (14oz)
1.00 \N 400 gram tin chick peas; drained and washed
\N \N ; (14oz)
1.00 tablespoon Mango chutney
1.00 bunch Spring onions; sliced finely
1.00 teaspoon Schwartz Coriander Leaf
\N \N 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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