Chicken Curry
Serve with rice and Naan bread.
Servings: 4 people
Ingredients
- 650 g Manor Farm Chicken breast fillet, cut into cubes or 500-600g cooked chicken cut into strips or cubes
- 1 Red onion sliced
- 2 cloves garlic, crushed
- 1 tsp grated root ginger
- 1 tsp turmeric
- 1 tbsp Curry powder
- 400 g tin tomatoes
- 200 ml Chicken stock
- 150 ml Coconut milk
- 2 tbsp mango chutney
- 2 tbsp coriander
Instructions
- Heat 1 tbsp of oil in a heavy-bottomed saucepan, and add the chicken cubes, red onion, garlic, ginger, curry powder, chilli powder and turmeric, cook for 10 minutes over medium heat. (If using cooked chicken do not add at this point)
- Add tomatoes and water/stock and simmer for 20 minutes.
- Stir in the cooked chicken (where appropriate) coconut milk, mango chutney and coriander. Bring to the boil and simmer for 5 minutes.