Mild Chicken Curry

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 tablespoons oil
1 onion, finely diced
2 tablespoons Mild Curry Powder
400 gram tin chopped tomatoes
450 gram (1 pound) boneless, skinless chicken breasts, cubed
150 millilitre (1/4 pint) warm water
2 tablespoons Coriander Leaf

Preparation

5 mins Prep Time 30 mins Cook Time

5 mins Prep Time

30 mins Cook Time

Heat the oil in a large frying pan and fry the onion over a medium-heat for 4-5 minutes, until softened.
Stir in the tomatoes gradually and simmer slowly until the oil has separated.
Stir in the Mild Curry Powder and cook for 1 minute, to release the aromatic flavours.
Stir 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.
Stir in the Coriander Leaf to serve. Delicious served with naan bread or pilau rice.

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