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    Indian pepper chicken curry

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    Indian pepper chicken curry

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    1 tbsp oil
    300g pack The Spice Tailor Southern Pepper Curry
    418g pack chicken breast chunks
    1 aubergine, diced
    ½ x 175g pack Waitrose 1 Baby Corn, halved diagonally
    227g can chopped tomatoes
    100g cherry tomatoes
    2 x 250g pouches Tilda Pilau Steamed Bastmati Rice


    1 Heat the oil in a frying pan and fry the spices from The Spice Tailor pack for 30 seconds. Add the chicken and fry for 3-4 minutes to brown.

    2 Stir in the aubergine, baby corn and base sauce from the curry pack and cook for 2-3 minutes. Stir in the pepper curry sauce, canned and fresh tomatoes, cover and cook for 5-6 minutes, stirring occasionally until the chicken is cooked throughout and there is no pink meat.

    3 Meanwhile, cook the rice according to pack instructions and serve with the curry.

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