Speedy Chicken Curry
400g Chicken Breast Chunks
1 Tin Chopped Tomatoes
1 Tin Baked Beans
2 Medium Peppers
1 White Onion
2 Tbsp Curry Powder
2 Tbsp Tomato Puree
1 Bunch Of Coriander
2-3 Bay Leaves
Cut onion and peppers into bite size chunks. Add fry light to a saucepan and soften onions. Pre-heat oven to 180?c.
Add curry powder and half tin of tomatoes stir to avoid sticking, cook for a couple of minutes to release curry spices.
Add the peppers, remaining tomatoes and chicken stir well to coat the chicken. Cook for a couple of minutes a on low heat.
Meanwhile add beans, passata and 2/3 of the coriander to a jug and blend until smooth. Add this to the saucepan, along with the puree and bay leaves, season with salt and mix together.
Transfer the mix to an oven proof dish cover and cook in oven for 45 minutes.
Remove from oven, and add half of the remaining coriander and mix through the curry before serving, use the remainder of the coriander to garnish.
Syn Value (Per Serving): Free
Preparation Time: 10 minutes
Cooking Time: 45 minutes
I do love curry – I suppose this could be used with Quorn pieces instead of chicken for a vegetarian version. 🙂