Speedy Chicken Curry
A delicious recipe with a deep full flavoured curried sauce and succulent chicken pieces low in fat but bursting full of flavours.
Ingredients
- 400g Chicken Breast Chunks
- 1 Tin Chopped Tomatoes
- 1 tin baked beans
- 200g Passata
- 2 Medium Peppers
- 1 White Onion
- 2 Tbsp Curry Powder
- 2 Tbsp Tomato Puree
- 1 Bunch Of Coriander
- 2-3 Bay Leaves
- Fry light
- Salt
Method
- Cut onion and peppers into bite size chunks.
- Add fry light to a saucepan and soften onions.
- Pre-heat oven to 180 C.
- Add curry powder and half tin of tomatoes stir to avoid sticking, cook for a couple of minutes to release curry spices.
- Add the peppers, remaining tomatoes and chicken stir well to coat the chicken.
- Cook for a couple of minutes a on low heat.
- Meanwhile add beans, passata and 2/3 of the coriander to a jug and blend until smooth.
- Add this to the saucepan, along with the puree and bay leaves, season with salt and mix together.
- Transfer the mix to an oven proof dish cover and cook in oven for 45 minutes.
- Remove from oven, and add half of the remaining coriander and mix through the curry before serving, use the remainder of the coriander to garnish.
- Serve with Pilau rice.
Serves 4