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.
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