Chicken Balti

Preparation Time: 15 minutes plus refrigeration
Cooking Time: 30 minutes
Serves: 8

The perfect half time fodder.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

8 x British boneless, skinless chicken breasts
2 tbsp vegetable oil
1 onion, thinly sliced
283g jar Balti Curry Paste
500g sweet potatoes, peeled and cut into cubes
410g can Chick Peas, drained and rinsed
300g pack green beans, halved
250g cherry tomatoes
Salt and freshly ground black pepper

Method

1. Heat the oil in a large pan; add the onion and fry for about 7-8 minutes, until lightly browned. Add the chicken and cook for 3-4 minutes.

2. Stir in the curry paste until the chicken is thoroughly coated. Add 750ml hot water from the kettle and return to the boil. Stir and reduce the heat, cover the pan and allow to simmer for 10 minutes.

3. Add the sweet potatoes, chickpeas and green beans and simmer for a further 15 minutes.  Add the tomatoes and cook for 4-6 minutes or until the tomatoes are just bursting and the chicken is thoroughly cooked. Serve alongside rice and naan bread.