Make this fragrant and delicious one pan chicken dish in under 30 minutes using Rhodes Quality Cape Malay Style Tomatoes

Ingredients

• 4 chicken breast fillets
• 30 ml (2 Tbsp) olive oil
• 10 ml (2 tsp) Hinds Mild & Spicy Curry Powder
• Salt and freshly cracked black paper
• 30 ml (2 tsp) sunflower oil
• 250 ml (1 cup) cream
• 1 x 410 g can Rhodes Quality Cape Malay Style Tomato
• 1 x 410 g can Rhodes Quality Green Beans Cross Cut in Brine, drained and rinsed
• 15-30 ml (1-2 Tbsp) brown sugar
• To serve: spaghetti pasta

Method

1. Using a sharp knife slice three slits into the top of each chicken breast fillet, slicing a quarter of the way through.
2. Mix together the olive oil and the Hinds Mild & Spicy Curry Powder. 
3. Brush the curry oil over the chicken breasts and season well with salt and pepper.
4. Heat the oil over medium heat in a large frying pan.
5. Brown the chicken breasts on both sides and set aside.
6. Add the cream to the pan stirring over a medium heat until the cream comes to a boil.
7. Simmer, stirring until the cream thickens.
8. Add the Rhodes Quality Cape Malay Style Tomato and stir well to mix.
9. Return the chicken pieces to the pan and simmer gently for a further 15 minutes or until the chicken is cooked through.
10. Stir through the Rhodes Quality Green Bean and bring the pan to the heat.
11. Adjust the seasoning of the sauce with salt and pepper and the brown sugar.
12. Serve over cooked pasta.

Servings

Serves 4

Cooking Times

Prep Time: 5 minutes Cooking Times: 25 minutes