Bombay Chicken And Chick Pea Curry Recipe
Servings: 4
Ingredients
- 1 Tbsp. Oil
- 1 x Onion, minced
- 450 gm Boneless, skinless chicken breast, diced (1 lb)
- 2 Tbsp. Schwartz Bombay Curry Blend
- 1 x 400 gram tin minced tomatoes, (14oz)
- 1 x 400 gram tin chick peas, liquid removed and washed (14oz)
- 1 Tbsp. Mango chutney
- 1 bn Spring onions, sliced finely
- 1 tsp Schwartz Coriander Leaf Salad and Naan Bread
Directions
- Heat the oil and fry the onion and chicken for 3-4 min till browned. Add in 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 min. Add in the spring onions and Coriander Leaf and cook for a further 2-3 min.
- Serve with salad and Naan Bread.
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