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Chicken Curry with Ballymaloe Country Relish
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Servings
4-6 people
Ingredients
  • 8 free range chicken breast, sliced/cubed

  • 750g Glenisk Greek Style Yogurt

  • 1 jar Ballymaloe Country Relish

  • 2 tins chopped tomatoes

  • 350g approx. finely sliced mushrooms

  • 3—4 tbsp curry powder

  • 1 tbsp freshly grated ginger
Servings
4-6 people
Ingredients
  • 8 free range chicken breast, sliced/cubed

  • 750g Glenisk Greek Style Yogurt

  • 1 jar Ballymaloe Country Relish

  • 2 tins chopped tomatoes

  • 350g approx. finely sliced mushrooms

  • 3—4 tbsp curry powder

  • 1 tbsp freshly grated ginger
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Instructions
  1. Toss the chicken in a frying pan until it turns white. Put the chicken into a large saucepan, add the rest of the ingredients. Bring to boil and simmer for at least 1 hour (remove lid half way through hour). Serve with rice or mashed potato, with more Greek yogurt and Ballymaloe Country Relish on the side. Sprinkle with fresh coriander.

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