Spice up your spuds with simple but delicious recipes from Mrs Crunch. 😀
4 x 125g skinless chicken breasts cut into chunksHeat a pan over a medium heat then add the onion and 2 tbsp cold water.
Cover and cook, stirring often, for 5 minutes until the onions have softened. Stir in the curry powder and cook for a further minute. Add the stock and chicken and bring to the boil. Reduce heat and simmer gently for ten minutes until the chicken is cooked through. Mix the cornflour with 2 tsp of cold water until smooth, then combine this with the chutney and yoghurt.
Remove the curry from the heat and leave to cool for five minutes. Stir in yoghurt mixture, one spoonful at a time. Return this to a very low heat and stir for five minutes, without boiling, until the mixture is slightly thickened. Place the meal in an ovenproof container, cover, then cook in a preheated oven at 180C/350F/gas mark 4 for 40-45 minutes until it’s piping hot, then serve in your jacket potato.Credit: Shutterstock
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