Bombay Chicken And Chick Pea Curry Recipe

• 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

1. Heat the oil and fry the onion and chicken for 3-4 min till browned.
2. Add in the Bombay Curry Blend and cook for a further minute.
3. Stir in the tomatoes, chick peas, mango chutney and 4 tbs water.
4. Bring to the boil, cover and simmer for 15-20 min.
5. Add in the spring onions and Coriander Leaf and cook for a further 2-3 min.
6. Serve with salad and Naan Bread.

oil, onion, chicken breast, schwartz bombay curry, tomatoes, chick peas, mango, spring onions, salad

Taken from cookeatshare.com/recipes/bombay-chicken-and-chick-pea-curry-88914 (may not work)