Banana, Date and Cardamom Ice Cream
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Coeliacs, Atkins, Gluten Free, Diabetic, Nut Free, Low Fat
2 Onions (diced)
2 Red peppers (chopped)
500g Chicken (diced)
3 Garlic cloves (minced)
2 tablespoons tomato puree
2 tablespoons North Indian Style Curry Powder
1 Chicken stock cube
2 tablespoons natural yoghurt
Melt ghee/oil in a large saucepan and fry the onions until soft.
Add the peppers and chicken to the pan and fry until chicken is cooked through. Add the garlic, tomato puree and North Indian Style Curry Powder and cook for 1 minute.
Add the water, stock cube and bring to a boil. Decrease heat and allow the liquid to simmer until reduced by half.
Remove pan from the heat and stir through the yoghurt. Season to taste with salt and pepper.
*Serve with rice and naan bread.*