Chicken Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, brown the chicken pieces briefly in half the oil, on a high heat, so they take on colour but don’t cook through. Set aside.

Step 2

Add the remaining oil and cook the onion on a medium high heat for 4/5 minutes. Add a splash of water to stop them catching.

Step 3

Take the pan off the heat while you add the garlic and spices, then return to the heat and cook for a further minute. Stir continuously to avoid the spices burning.

Step 4

Add the tomatoes, stir and bring to the boil. Add the chicken to the sauce, lid on let it reduce down for 10 minutes then fill the empty tomato juice in the tin. Add to the curry, stir and reduce the heat to simmer and put the lid back on.

Step 5

Cook for a further 10-15 minutes while you cook some flatbreads or rice to go on the side. Serve with fresh coriander (optional).