Chicken Curry with Ballymaloe Country Relish
6 large chicken breasts.
3 beef tomatoes
1 oz sliced mushrooms
1 tub of greek yougurt
1 jar of Ballymaloe Country Relish
3 large tablespoons of fresh curry powder
1 teasp of fresh chilli powder (leave out if you want a mild taste and add extra if you like it hot)
Brown molasses sugar to taste (the greek yogurt can make it a little bitter or you can add more of the ballymaloo relish instead)
Cube the chicken and fry in a little oil until it goes white in colour.
Stir in the greek yogurt and the curry powder and chili.
Add the beef tomato’s and the mushrooms.
Stir in the Ballymaloe Country Relish.
Leave on a low heat for 1 hour.
This is best left overnight in the fridge and served the next day.
I serve with basmatti rice, poppadoms, greek yogurt, mango chutney and fresh coriander leaves.
You can also add some fresh soda bread and a good homemade coleslaw to the table to make it a real summer feast!!
Its quite filling so for desert I would recommend a selection of fresh berries served with homemade ice cream.