| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 450 |
g |
Boneless; skinless chicken |
|
|
; breast, diced (1 |
|
|
; lb) |
| 2 |
tb |
Schwartz Bombay Curry Blend |
| 1 |
|
400 gram tin chopped tomatoes; (14oz) |
| 1 |
|
400 gram tin chick peas; drained and washed |
|
|
; (14oz) |
| 1 |
tb |
Mango chutney |
| 1 |
bn |
Spring onions; sliced finely |
| 1 |
ts |
Schwartz Coriander Leaf |
|
|
Salad and Naan Bread |
INSTRUCTIONS
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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