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 |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.