some chicken jelly from leftover roasted chicken 'optional'
2 tablespoons of medium curry powder
2 tablespoons of mango chutney
pinch of salt and pepper
1 teaspoon of ground cumin 'optional'
1 teaspoon of ground ginger 'optional'
2 cloves of garlic, chopped
a small piece of ginger, chopped
1 onion, chopped
1 red pepper, chopped
a handful of button mushrooms, chopped
2 chicken breasts, cut into cubes
1 fresh tomato, cut into segments
a handful of chopped fresh coriander 'optional'
some cooking oil
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First add butter and flour to small saucepan and put on a medium heat, then form a roux and gradually add the chicken oxo with water, stirring all the time, then if you have chicken jelly add this too and stir.
Then add the curry powder to a tiny amount of hot water and stir, just to dissolve the powder and stir this into the saucepan, then add the ginger powder and cumin powder and then add the mango chutney.
then transfer this mixture to a large saucepan.
Next fry your garlic, ginger and onion for a few minutes then add this to saucepan with curry sauce.
Next fry your red pepper and tomato for a few minutes and then add this to saucepan with curry sauce.
Next fry your mushrooms for a few minutes and then add this to your saucepan with curry sauce.
Next fry your chicken, for five minutes on each side and add this to your saucepan with curry sauce
Next add some salt and pepper, then put a lid on saucepan and bring to the boil then simmer on a low simmer for twenty minutes. Stirring occasionally.