Spicy chicken

An appetising blend of the ordinary and oriental.


2 medium chicken portions
1 dessertspoon vegetable oil

  • 1 onion, peeled and finely chopped
  • 1 teaspoon curry powder
  • 1 teaspoon mixed herbs
  • 1 clove garlic (optional), peeled and crushed
  • 1 dessertspoon plain flour
  • 120ml chicken stock
  • 400g can chopped tomatoes
  • 400g can beans, eg haricot or kidney beans
  • 4oz frozen sweetcorn or canned sweetcorn
  • 1 green pepper (optional)
  • pepper
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  1. Wash, deseed and chop the pepper. Drain and rinse the beans, and cut the chicken into strips.
  2. Heat the oil in a large saucepan. Add the chicken, onion, curry powder, mixed herbs and garlic. Cook for 5 minutes, stirring all the time.
  3. Add the flour and cook, stirring for a further 2 minutes.
  4. Add the chicken stock, chopped tomatoes with their juice, beans, sweetcorn, green pepper, and pepper to season.
  5. Bring to the boil, stirring. Cover, reduce heat and simmer for 25–30 minutes (or until the chicken is tender).

Serve with jacket potatoes, boiled rice or pasta.

Preparation time:
15 minutes
Cooking time:
30-40 minutes