skinless chicken breast fillets
tbsp thick natural yogurt
tbsp madras curry paste
- Mix the curry paste with the yogurt and season with salt and freshly ground pepper to taste.
- Dice the chicken breast and put in a non metallic bowl, stir in the marinade, coating all the chicken and leave in the curry mixture for 30 minutes.
- Transfer chicken and sauce into a saucepan and cook over a low heat, simmering for 15-20 minutes, until thoroughly cooked through.
- Heat Birds Eye Rice Fusions Fragrant Golden Vegetable Rice in the microwave for 6-8 minutes.
- Assemble and serve.
Tzatiki dip and warm naan bread.
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