Preparation Time: 20 min | Cooking Time: 45 - 60 min
SERVES: 4
1 kg chicken, bone removed, cut into
small pieces
4 tbsp oil
2 onions, chopped
½ cup sliced celery
½ cup green pepper, chopped
400 ml water
1 sachet IMANA Mild Natal Curry
Cook-in-Sauce
1 potato, peeled & cut into pieces
1 carrot, peeled & sliced into 1 cm rounds
1 loaf of unsliced white bread
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In a large saucepan, brown the chicken cubes in the heated oil. Remove from pan and set aside.
-
Using the same pan, fry the onions for 2 - 3 minutes, add celery and green pepper and cook until tender. Return chicken to saucepan.
-
Add the water and stir in the IMANA Mild Natal Curry Cook-in-Sauce. Add potatoes and carrots to the saucepan.
-
Cover and simmer for 30 - 40 minutes or until chicken and vegetables are tender.
-
Slice loaf into 4 equal pieces. Scoop out the soft bread and fill the cavity with the chicken curry. Serve with the scooped out bread as a topping.
Tip:
Add a tin of baked beans to this recipe to make it go further.
