Serves 4
Preparation: 10 min
Cooking: 35 min
10 ml (2 t) oil
1 onion, chopped
4 chicken breasts, sliced
2 red chillies, seeded and chopped
3 garlic cloves, chopped
2 cm ginger, chopped
15 ml (1 T) mother-in-law masala
1 cinnamon stick
5 ml (1 t) turmeric
5 ml (1 t) ground cumin
15 ml (1 T) ground coriander
3 cardamom pods
2 ml (½ t) mustard powder
45 ml (3 T) chutney
600 g mixed vegetables (such as carrots, peppers, potato)
1 can (400 g) chopped tomatoes
250 ml( 1 c) chicken stock
salt and pepper
2 mini rye loaves, halved
1 Heat the oil in a frying pan and fry the onion until translucent. Add the chicken, chillies, garlic, ginger, spices and chutney and cook for a minute.
2 Add the vegetables and stock and simmer for 30 minutes or until cooked.
3 Pull chunks of bread out of the middle of each half loaf and spoon the curry into each.
