- 7 rashers bacon
- 450g chicken
- 1 onion
- 1 clove garlic
- 250ml chicken stock
- 1 tin tomatoes
- 1 tablespoon curry powder
- Half a teaspoon cinnamon
- 2 tablespoons flour to thicken
Chop and fry the chicken, bacon, onion and garlic in a little olive oil. Fry until the chicken is white.
Add the curry powder and cinnamon. Stir well. Add the tinned tomatoes and then the stock. Allow to simmer for 5 minutes.
Pop in the flour and stir well otherwise it will go lumpy! Not about that.
Keep simmering for about 20 mins. Check the chicken is cooked by cutting it - you must not have it if it's still pink.
Serve with rice.