Chicken Curry with Ballymaloe Original Relish



• 8 free range chicken breast, sliced/cubed
• 500g Glenisk Greek Style Yogurt
• 1 jar Ballymaloe Country Relish
• 2 tins chopped tomatoes
• 350g approx. finely sliced mushrooms
• 3—4 tbsp curry powder
• 1 tbsp freshly grated ginger


Toss the chicken in a frying pan until it turns white. Put the chicken into a large saucepan, add the rest of the ingredients. Bring to boil and simmer for at least 1 hour (remove lid half way through hour). Serve with rice or mashed potato, with more Greek yogurt and Ballymaloe Original Relish on the side. Sprinkle with fresh coriander.

Post a new comment