Ingredients
- 400 g Tin of Heinz Cream of Tomato Soup
- 200 g White Basmati Rice
- 1 Naan Breads
- 2 TBSP Rapeseed or Sunflower Oil
- 4 TBSP Tikka Masala Curry Paste
- 3 Onions - (Diced)
- 2 Red Peppers - (de-seeded and diced)
- 300 g Diced Chicken Breast
- 400 g Can Chopped Tomatoes
- 100 g Diced Mango
- 50 g Low Fat Natural Yogurt
- 5 g Chopped Coriander Leaves
Instructions
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Preheat the oven according to the directions on the Naan bread packaging, or to 180°C.
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Cook the rice according to the packaging, then leave to rest with the lid kept on the pan.
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Heat the oil in a large casserole dish on the hob, then fry the diced chicken on high heat until brown on the outside.
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Add the onions and cook until soft and golden.
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Add the curry paste and peppers, then cook for another 5 minutes.
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Tip in the can of tomatoes and Heinz Cream of Tomato Soup.
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Gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
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In the meantime, bake the Naan bread in the oven for the suggested amount of time, or 10 minutes.
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Stir through the diced mango and allow to warm through.
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Sprinkle the chopped coriander over the curry and serve with Greek yoghurt basmati rice and naan bread.
