Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a wok and cook the chicken for 3–4 minutes until lightly browned. Add the spices, onion and green peppers and stir-fry for a further 3–4 minutes.
Stir in the base sauce, lower the heat and simmer for 2 minutes.
Add the main sauce, chicken stock and tomatoes and cook for a further 5 minutes, until the tomatoes are softened but still holding their shape and the chicken is completely cooked through with no pink meat.
Divide between 4 serving dishes, scatter over the coriander and serve with naan bread.
Typical values per serving when made using specific products in recipe
Energy | 2,313.75kJ/ 553kcals |
|---|---|
Fat | 27.3g |
Saturated Fat | 7.4g |
Carbohydrates | 43.5g |
Sugars | 13.4g |
Fibre | 4.7g |
Protein | 33.4g |
Salt | 2.3g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
