A proper curry-night spread: diced chicken and veg in a rich tomato-based sauce, served with naan and pilau rice.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesA proper curry-night spread: diced chicken and veg in a rich tomato-based sauce, served with naan and pilau rice.
Ingredients
500g diced chicken breast
Baby corn
Mangetout
1 tin chopped tomatoes
2 tbsp tomato puree
2 bay leaves
1 dried chilli
2-3 tbsp curry paste
Naan bread, to serve
Pilau rice, to serve
Directions
- Brown the diced chicken in a large pan, then set aside.
- Add the curry paste and fry for a minute until fragrant, then stir in the chopped tomatoes, tomato puree, bay leaves and dried chilli.
- Return the chicken to the pan, cover and simmer for 20 minutes until the chicken is cooked through.
- Add the baby corn and mangetout for the last 5 minutes of cooking.
- Serve with warmed naan and pilau rice.
This one sits in the Indian recipes here, alongside the rest of the indian recipes on the site. For more on where indian cooking comes from, see Wikipedia.
This chicken & vegetable curry with naan & pilau rice is best shared. See more Indian recipes on Meals & Mixers.
