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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


  • 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


  • Finely Chopped Raw Broccoli


  • 240 g Brown Rice (Boiled)
  • 400 g Steamed Broccoli


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.