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Indian pepper chicken curry
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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.
Typical values per serving:
This recipe was first published in October 2017.