Ingredients
Bite size chicken pieces tossed in oil
6 teaspoons curry powder
1/3 cup Mrs Ball’s chutney
salt and pepper to taste
½ cup sundried tomatoes
¾ cup coconut milk
Preparation
Cook chicken in pot, add all other ingredients and cook for approx half an hour on stove top. Serve in a pyrex serving dish and add toasted almonds on top. Cover and keep warm in the oven until ready to serve. Serves with your favourite white/brown rice. Serves 6 people You can use New Zealand perch fish or South African Kingclip fish. Fish should be white and firm.
