Chicken Pot

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.