This Indian Curry dish can be mild or spicy, depending on the type of paste used.

Makes 2 to 3 servings

2 to 3 tbsp. Patak's Curry Paste (for degree of spicyness, choose Mild or Hot). Alternatively use curry powder, approximately 4 to 5 tbsp.
Mango Chutney (see Mango Chutney recipe for a homemade blend, or use Patak's Mango Chutney, ½ cup)
Milk
2 to 3 Sundried Tomatoes, thinly sliced
1 Green Pepper, thinly sliced
2 cloves garlic, minced
2 tsp. ginger root, minced
½ onion finely chopped
olive oil
2 to 3 breasts of Chicken, boneless, skinless
dash of basil, salt, pepper

For a more stew like result, add the following; or, exclude the following if you wish to serve over rice.
2 large quartered boiled potatoes
Other veggies such as: chopped broccoli, carrots, etc.

1. Heat up a pan of water to boiling, and add chicken breasts (boiled chicken removes a lot of the fat).
2. Remove cooked chicken and add oil to the pan.
3. Sautee onions, garlic, ginger and chicken.
4. Add basil, oregano, pepper, and salt to taste.
5. Mix Curry paste, or powder, with approximately 1 cup of milk until a nice thick yellow liquid is formed.
6. Add yellow curry liquid to sauteed meat and veggies.
7. Add Mango Chutney, and if using hearty ingredients, add these as well.
8. Allow mix to cook for about 5 to 10 minutes on low, covered. The sauce should thicken. To lighten the sauce, add more milk. Note this will also bland out the flavour, so use milk sparingly.
9. Uncover, add green peppers, sundried tomatoes and mix in thoroughly.
10. Let simmer uncovered for about 2 minutes, then serve.