Recipes
Date posted: 13/12/2017
Ingredients
| Everyday Favourites extended life vegetable oil - polybottle | 25ml |
| Everyday Favourites diced onions | 100g |
| Everyday Favourites sliced mixed peppers | 200g |
| Butternut squash | 300g |
| Meadowvale 19mm diced chicken thigh meat | 850g |
| Everyday Favourites butter chicken cooking sauce | 700ml |
| Tilda brown 'n' white rice | 40g |
| Hollyland standard tear shaped plain naan 75g | 5 each |
Method
- Place the oil in a pan and heat gently then add the onions and peppers and cook until tender
- Add the squash and cook for a couple of minutes then add the chicken and brown all over
- Add the sauce and bring to the simmer and allow to simmer for 40 minutes until chicken is cooked and sauce is correct consistency
- While chicken is cooking bring a pan of water to the boil and cook the rice until tender
- Place the naan breads on a tray and warm in the oven the cut in half
- Once all hot serve together