This chicken curry is expertly spiced using Schwartz Mild Curry Powder. The recipe follows a traditional method including frying the spices to release the aromas and then simmering the sauce to ensure a rich and delicious texture.

Ingredients

• 3 tbs oil
• 1 onion, finely diced
• 2 tbs Schwartz Mild Curry Powder
• 400g tin chopped tomatoes
• 450g (1lb) boneless, skinless chicken breasts, cubed
• 150ml (1/4 pint) warm water
• 2 tbs Schwartz Coriander Leaf

Method

STEP 1Heat the oil in a large frying pan and fry the onion over a medium-heat for 4-5 minutes, until softened.

STEP 2Stir in the Mild Curry Powder and cook for 1 minute, to release the aromatic flavours.

STEP 3Stir in the tomatoes gradually and simmer slowly until the oil has separated.

STEP 4Stir in the chicken and cook on a high-heat for 2-3 minutes, then add the warm water. Season and simmer for 15 minutes until the sauce has thickened.

STEP 5Stir in the Coriander Leaf to serve. Delicious served with naan bread or pilau rice.

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This recipe uses

Mild Curry Powder

Coriander Leaf