Chicken Pot
This recipe is easy and quick. The tomato curry sauce gives lots of flavour to the chicken and vegetables, so you can have a lovely evening meal in no time. Change the rice for a naan bread if you are in a hurry.
- 4 servings
Ingredients
- 10 g Butter
- 400 g Chicken Breast Fillets In Bite-Sized Pieces
- 500 ml Curry Sauce
- 3 tbsp Concentrated Tomato Paste
- 4 Carrots In Thin Slices (Approximately 200g)
- tsp Coarse Salt
- 50 g Cashew Nuts
Garnish
- Finely Chopped Raw Broccoli
Additional
- 240 g Brown Rice (Boiled)
- 400 g Steamed Broccoli
Method
Step 1
Heat the butter until golden in a thick-bottomed pan and brown the chicken pieces for approximately 2 minutes - occasionally stirring.
Step 2
Remove the meat. Put the curry sauce and tomato paste in the pan and stir well.
Step 3
Return the meat to the pan with the carrots and salt. Bring to the boil and cook, covered, for approximately 3 minutes. Taste.
Step 4
Put the cashew nuts into a cold pan and heat them on a high heat for approximately 3 minutes, stirring frequently.
Step 5
Turn down the heat and cook until the nuts are golden - occasionally stir.
Step 6
Serve the chicken dish with a sprinkle of roasted cashew nuts and chopped broccoli along with rice and steamed broccoli.
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Chicken Pot