Whip up this fragrant and delicious one-pan chicken dish in under 30 minutes with Rhodes Quality Cape Malay Style Tomatoes.
Servings: 4
Prep time: 5 minutes
Cooking time: 25 minutes
Ingredients
4 chicken breast fillets
30ml olive oil
10ml Hinds Mild & Spicy Curry Powder
salt and freshly ground black pepper
30ml sunflower oil
250ml cream
1 x 410g tin Rhodes Quality Cape Malay Style Tomatoes
1 x 410g tin Rhodes Quality Green Beans Cross Cut in Brine
15-30ml brown sugar
Cooked spaghetti — to serve
Method:
Using a sharp knife, slice three slits into the top of each chicken breast fillet, slicing a quarter of the way through.
Mix together the olive oil and the Hinds Mild & Spicy Curry Powder.
Brush the curry oil over the chicken breasts and season well with salt and pepper.
Heat the oil over medium heat in a large frying pan.
Brown the chicken breasts on both sides and set aside.
Add the Rhodes Quality Cape Malay Style Tomatoes and stir well to mix.
Return the chicken pieces to the pan, and simmer gently for a further 15 minutes or until the chicken is cooked through.
Stir through the Rhodes Quality Green Beans, and bring the pan to the heat.
Adjust the seasoning of the sauce with salt and pepper, and the brown sugar.
Serve over cooked pasta.
