Serves 3-4*. Preparation time 10 minutes. Cooking time 25 minutes.
*To stretch out the recipe to 4 people, serve on a bed of rice.

(by Pina at One Two Culinary Stew)

Ingredients

  • 2 boneless skinless chicken breasts
  • Olive oil
  • 500ml chicken broth/stock
  • 1 small onion
  • 4 red potatoes
  • 1/2 cup frozen peas
  • 1 jar Bim’s Kitchen African Tomato & Cashew Curry Sauce
  • A handful of chopped fresh coriander
  • Optional: 1 cup rice which can be cooked while the chicken and potatoes are frying.

Method

Cut the chicken breasts into thin finger-length strips.

On a separate cutting board, finely dice the onion. Peel the potatoes and cut into small cubes.

Drizzle some olive oil into a large frying pan and heat until hot. Add the sliced chicken breasts and cook until they are no longer pink inside Transfer the cooked chicken strips to a plate and set aside.

Add more olive oil to the same frying pan. On medium heat, sauté the onions for a few minutes until softened.

Pour in the chicken broth and add the diced potatoes. Cook on medium-high heat for about 10 minutes until the potatoes are tender. Ensure there is still some broth left in the pan.

Stir in the frozen peas and the entire jar of Bim’s Kitchen African Tomato & Cashew Curry Sauce. Keep stirring for about 5 minutes until the peas are thawed and the sauce is hot.

Add the cooked chicken strips and turn to coat with the sauce until the chicken has heated through. Sprinkle with coriander.

Serve immediately, on a bed of rice if desired.