Chicken and Kumara Curry

Chicken and Kumara Curry 

2 Size 16 Chickens 
Salt to taste. 
2 Tablespoons Greggs Curry Pdr. 
1.1/2 tins Coconut Cream. 
1/2 cup Cerebos Chunky Tomato Relish. 
1 Tablespoon Melted butter 
3 peeled and cut up Kumara 
Pepper to taste. 

After placing Chickens in Saucepan, cover with salted water 
or Campbell’s Real stock - Chicken. 
Cook the chicken on the stovetop until ready. 
Cut up Kumara into bite size pieces, and put into oven with a sprinkling of butter. 
Watch carefully as Kumara does not take long to cook. 
Then put aside. 

Into a saucepan put Coconut Cream, Chunky Relish, one tablespoon melted butter, Curry Powder Pepper to taste. Some cooks like to add a dessertspoon of Brown sugar. 
Heat stirring and pour over Chicken and Kumara 
Serve with Rice, or Israeli Couscous.