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Chilli chicken curry


Serves: 5-7 

  • 3 tablespoons olive/rapeseed oil

  • 1-2 large onions, chopped/diced

  • 500g-700g chicken breast fillets, cut into chunks

  • 1/2 tablespoon ground cumin, paprika, cinnamon, salt. 

  • 1 green pepper, roughly chopped

  • 1 yellow pepper, roughly chopped

  • coriander florets

  • 1 (300g) tin kidney beans, drained. Depending on your preferences, cut the chicken into chunks and marinade using the choice of Rustic Roots chilli chutney condiments, leave for half an hour or more or less.

  • 200ml of Rustic Roots chilli chutney condiment.

Prep:20-30 mins  ›  

Cook:1hr  ›  

  1. Toss onions onto full heat olive/rapeseed oil and reduce heat straight after and fry until soft. Add the marinaded chicken and lightly brown on all sides.

  2. Then add cumin, paprika, cinnamon and salt to taste, stirring regularly on a medium heat for a few minutes. Add chopped peppers continue to cook on a soft heat for couple minutes.

  3. Finally stir well and turn to a low heat and simmer, stirring occasionally for 30 minutes. Add kidney beans, stir and simmer for a further 20 minutes. Garnish with fresh coriander florets and serve. Best served with rice and or parathas. Enjoy and watch this space for our next recipes. 

Rustic Roots Recipe recommendations, are spicy and extra spicy but all these chilli chutney condiments are designed to suit any pallet, so feel free make your choices and place your orders now.   

Latest recipes ideas, Still to come 

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