Tomato Chicken Curry

 

Deliciously tangy and not too spicy curry using leftover cooked chicken.

Ingredients

1 tbsp olive oil

130g bacon, diced

1 red capsicum, diced

1 onion, diced

2 garlic cloves, minced

3 tsp hot curry powder

2 tsp mild curry powder

1/4 tsp chilli powder (optional)

400g tin chopped tomatoes

1 cup chicken stock

2 tbsp tomato paste

2 tsp soy sauce

2 tsp Worcestershire sauce

1 tbsp sweet chilli sauce

2 tsp tomato chutney

approx 300g diced cooked chicken

Method

1.  Heat oil in a wok over medium-high heat, saute bacon, capsicum, onion and garlic for 5 minutes or until onion is softened. Add curry powder, stir and saute for a further minute or until fragrant.

2.  Add the other ingredients except for the chicken. Bring to the boil, reduce to a simmer, cook until the sauce is reduced by one third. Add chicken, bring to the boil, simmer for 3-4 minutes or until chicken is heated through. Season with salt & pepper. Serve with rice, naan bread or salad.