Ingredients

• 450g diced chicken breast
• 1 tablespoon of olive oil
• 225g diced carrots
• 225g diced onions
• 1 finely chopped garlic clove
• 20g frozen sweetcorn
• 1 tablespoon mango chutney
• 1 tablespoon mild curry powder
• 1 pint chicken stock
• 1 pint water
• 25g plain flour
• 1 tablespoon of olive oil
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• 1 teaspoon of coriander

Method

• 1. Put onions into a sauce pan along with the olive oil and cook over a moderate heat until soft
• 2. Add the garlic carrot, curry powder, turmeric, cumin and coriander and cook for a further 10 minutes or until the carrots are soft
• 3. Add the chicken and stir all the ingredients together , cook for about 5 minutes to seal the chicken.
• 4. Mix the flour and water together until smooth, then sieve into the mixture. Stir together well then cover and cook for a further 30 – 35 minutes
• 5. During the last 10 minutes of cooking add mango chutney to mixture
• Serve with brown or white rice and Naan Bread

Allergies

Sulphur Dioxide, Wheat, Mustard, Celery, Soya, Wheat. Ask us about allergens

Serves

Serves 4