Neven Maguire's Corn Fed Chicken Curry

INGREDIENTS

• 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 2 Tbsp Simply Better Organic Mild Curry Spice Seasoning
• 1 Tsp Simply Better Organic Turmeric
• 4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets – Cut into 2.5cm (1in) cubes
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Onion – Finely Chopped
• 2 Garlic Cloves – Crushed
• 2 Tsp Root Ginger – Finely Grated
• 1 Sweet Potato or Butternut Squash – Peeled and Cubed
• 1 Tbsp Mango Chutney
• 400g Tin of Coconut Milk
• 400g Tin of Chickpeas – Drained and Rinsed
• Sea Salt
• Freshly Ground Black Pepper
• Steamed rice, to serve
• Handful of Fresh Coriander Sprigs – To Garnish

METHOD

1. Heat the oil in a large pan over a medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato or butternut squash and cook for 1 minute.
2. Add the mild curry spice seasoning, turmeric and a pinch of salt and cook for another minute. Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir in the cubed chicken.
3. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas and cook for a further 3-4 minutes. Season to taste.
4. To serve, arrange the basmati rice and chicken curry on warmed plates and scatter over the coriander sprigs to garnish.