Chicken Curry

3 tbs oil
1 onion, finely diced
2 tbs Schwartz Mild Curry Powder
400g tin chopped tomatoes
450g (1lb) boneless, skinless chicken breasts, cubed
150ml (1/4 pint) warm water

STEP 1

Heat the oil in a large frying pan and fry the onion over a medium heat for 4-5 minutes until softened.



STEP 2

Stir in the Mild Curry Powder and cook for 1 minute, to release the aromatic flavours.



STEP 3

Stir in the tomatoes gradually and simmer slowly until the oil has separated.



STEP 4

Add the chicken, stir, and cook on a high heat for 2-3 minutes, then add the warm water. Season, and simmer for 15 minutes until sauce has thickened.



STEP 5

Stir in Schwartz Coriander Leaf to serve.



Delicious served with naan bread or pilau rice.