Recipe - Bombay Chicken And Chick Pea Curry

1 tablespoon Oil
1 Onion; chopped
450 g Boneless; skinless chicken
; breast, minced (1
; lb)
2 tablespoon Schwartz Bombay Curry Blend
1 400 gram tin chopped
tomatoes; (14oz)
1 400 gram tin chick peas;
drained and washed
; (14oz)
1 tablespoon Mango chutney
1 bn Spring onions; cut or sliced up finely
1 teaspoon Schwartz Coriander Leaf

TO SERVE
Salad and Naan Bread

Heat the oil and fry the onion and chicken for 34 minutes until
browned. Add the Bombay Curry Blend and cook for a further minute.
Stir in the tomatoes, chick peas, mango chutney and 4 tbs water.
Bring to the boil, cover and simmer for 1520 minutes. Add the spring
onions and Coriander Leaf and cook for a further 23 minutes.

Serve with salad and Naan Bread.

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