Chicken Curry - School Meal

Number of Portions
Chicken Curry - School Meal


- 3 tbsp oil
- 1.2 kg skinless, boneless chicken breasts, cubed
- 3 onions, sliced
- 3 green peppers, diced
- 1.2 kg tinned chopped tomatoes
- 600 ml water
- 1 (sachet)


Heat the oil and fry the chicken and onion, until lightly browned.

Add the green pepper and fry for 5 minutes. Stir in the sachet of Schwartz for Chef Indian Curry Recipe Mix, tomatoes and water.
Bring to the boil, stirring. Simmer gently for 25-30 minutes, stirring occasionally.

Serve with rice or potatoes.

Each portion serves 10 senior school children / adults and serves 20 junior school children.