An easy and tasty curry using chicken breast fillets, onion, garlic, ginger, tomatoes, mushrooms
and beans with Tandoori Masala.
1 onion, finely chopped
1 tbsp garlic, crushed
1 tbsp ginger, grated
2 tbsp Spice Fusion Tandoori Masala
600g chicken breast fillets, chopped into bite-sized pieces
1 can diced tomatoes
a handful of button mushrooms
100g green beans, chopped
Heat the oil in a heavy-based saucepan and sauté onion until golden brown.
Add garlic and ginger, cook for a minute, then add Tandoori Masala and chicken.
Stir well to ensure the meat is coated in the spices and cook for a few minutes
until chicken changes colour.
Add tomatoes and enough water to cover the chicken. With lid on, bring to the boil,
then turn heat down to very low and simmer for about 30 minutes.
Add salt and pepper to taste.
Remove lid and add mushrooms and beans.
Cook until vegetables are tender and sauce has thickened.
