Chicken Tikka with Peppers

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 small green or red pepper, deseeded and diced
  • 250g chicken breast, diced
  • 1 pack Geeta's Tikka Curry Paste
  • 200g tinned tomatoes, chopped
  • 100ml cold water
  • 100ml single cream
  • 320g Geeta's Premium mango chutney
  • 250g Tilda Basmati rice

Method

  1. Place the oil into the wok, add the diced onion and pan fry until the onion has browned.

  2. Add the pepper, cover and fry for 2 minutes.

  3. Add the chicken breasts and cook until sealed.

  4. Stir in Geeta's Tikka Curry Paste and cook for 1-2 minutes.

  5. Stir in the tinned tomatoes and cook for a further 1-2 minutes.

  6. Add 100ml cold water, add the single cream, stir well and simmer for 10-15 minutes or until the chicken is fully cooked.

  7. Serve with Geeta's Premium Mango Chutney and Tilda Basmati Rice.

 

Tip

Use 1 handful of baby spinach as an alternative to peppers.