Chicken Curry with Ballymaloe Original Relish

  • Cooking Time: 40 minutes
  • Serves: 4-6
  • Allergens: Dairy

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Description

Ballymaloe Original Relish’s mix of tomatoes, mustard seeds & secret blend of spices is guaranteed to compliment your curry of choice. Here, we’re using chicken, but a turkey curry works equally well. This curry is easy to make without sacrificing flavour. Add old-fashioned curry powder and fresh ginger for a little kick or, if you want to turn the heat up further, try adding a spoonful of Ballymaloe Fiery Relish.

Ingredients

  • 8 free-range chicken breasts (cubed)
  • 1 jar Ballymaloe Original Relish
  • 750g Greek yoghurt
  • 2 tins tomatoes (chopped)
  • 350g mushrooms (finely sliced)
  • 3tbsp curry powder
  • 1 tbsp ginger (freshly grated)
  • Olive oil
  • 1 tbsp Ballymaloe Fiery Relish
  • Fresh coriander to serve (optional)

Dietary Suitability

Method

  1. Toss the chicken in a frying pan until it turns white on the outside, then place in a large saucepan (with a little olive oil) and add the rest of the ingredients.
  2. Bring to the boil and simmer for at least 30 minutes, removing the lid halfway through.
  3. Serve with rice or naan, and sprinkle with fresh coriander.
  4. Serve an extra helping of Greek yoghurt and Ballymaloe Original Relish or Fiery Relish on the side.

  • Cooking Time: 40 minutes
  • Serves: 4-6
  • Skill: Easy
  • Allergens: Dairy

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