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Chicken Curry with Ballymaloe Original Relish
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Servings
4-6 people
Ingredients
  • 8 free range chicken breast sliced or cubed

  • 750g Glenisk Greek Style Yogurt

  • 1 jar Ballymaloe Original Relish

  • 2 tins chopped tomatoes

  • 350g approx. finely sliced mushrooms

  • 3-4 tbsp curry powder

  • 1 tbsp freshly grated ginger
Servings
4-6 people
Ingredients
  • 8 free range chicken breast sliced or cubed

  • 750g Glenisk Greek Style Yogurt

  • 1 jar Ballymaloe Original Relish

  • 2 tins chopped tomatoes

  • 350g approx. finely sliced mushrooms

  • 3-4 tbsp curry powder

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

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