Curry Chicken

Chili Chicken Stew

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  • 4 chicken breasts (diced)
  • 2 onions (diced)
  • 4 garlic cloves
  • 5 teaspoons tomato sauce
  • 2 teaspoons curry
  • 400ml cream
  • Parsley (garnish)
  • Wilson’s Flavoured Peri-Peri Oil
  • Salt and black pepper


Warm up your Wilson’s Flavoured Peri-Peri Oil in a frying pan and add the onion and chopped garlic once hot. Add salt and black pepper and let cook, while stirring it from time to time, about 5 minutes.

Add the tomato and curry, stir and let cook about two more minutes. Dice the chicken, season it and add it to the frying pan. Once the chicken has cooked, throw your cream into the pan and stir well. The cream will turn yellow. Lower your heat and let it simmer for 5 minutes. Garnish with Chopped Parsley and serve with some naan bread.

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