This curry is great when you don't want to be cooking all day for a tasty family meal. Serve with rice and breads as you wish. If you like you can add in some chopped peppers at the same stage you add in the onions - we recommend 1-2 peppers for this recipe.
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4 chicken breasts diced
1 Can of coconut milk
1 Can of chopped tomatoes
2 Tbsp Tomato puree
1 Tbsp Curry powder (we used Tandoori Masala powder)
1 large Onion chopped
1 Chopped chilli (optional)
2 Tsp Each of minced garlic & ginger
1 Chicken stock cube
1tsp Each: Turmeric, Ground Coriander, Cumin, Paprika and Chilli powder (we used Kashmiri chilli powder)
Oil - as needed
Salt & pepper
Rice/breads to serve
Add a good drizzle of oil to a large pan over medium heat and add the chopped onion, garlic and ginger. After 2-3 minutes add the spices to cook through.
Add diced chicken, salt and pepper. Fry until the chicken is coloured on all sides. Add the tomato puree and stir through, cooking for 2-3 minutes.
Pour in tomatoes then swill out the can with water (just under half the can). Add coconut milk and stock cube (crumble this into the mix).
Give it a good stir then leave on a medium simmer for 15mins, or until the curry starts to thicken and the chicken is cooked through. If you have time, keep on a low simmer for 30mins to develop the flavours a little more. Serve with rice, breads and extra coriander if you like!