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Bombay Chicken And Chick Pea Curry
1 tb Oil
1 Onion; chopped
450 g Boneless; skinless chicken breast, diced (1 lb)
2 tb Schwartz Bombay Curry Blend
1 400 gram tin chopped tomatoes; (14oz)
1 400 gram tin chick peas; drained and washed (14oz)
1 tb Mango chutney
1 bn Spring onions; sliced finely
1 ts Schwartz Coriander Leaf
Salad and Naan Bread
Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tbs water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes.
Serve with salad and Naan Bread.
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