Punchy chicken curry

Flavour tip: don't skimp on the ginger, garlic or garam masala. If the curry tastes flat, add salt and lemon juice before adding more chilli. Budget variation: use chicken breast if cheaper, or replace 200g of the chicken with drained chickpeas. If you don't have coconut milk, use extra stock and stir in 2–3 tbsp yoghurt at the end, off the heat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5–7 minutes until soft and starting to turn golden.

Step 3

Add garlic and ginger. Cook for 1 minute.

Step 4

Add curry powder, 1 tsp garam masala, cumin, coriander, paprika, turmeric and chilli. Stir for 30 seconds to release the aromas.

Step 5

Add the chicken and toss in the spices for 3–4 minutes.

Step 6

Stir in the tomato paste and cook for another minute.

Step 7

Add chopped tomatoes, coconut milk and water or stock. Bring to a gentle simmer.

Step 8

Cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

Step 9

Stir in the remaining garam masala and lemon juice. Taste and adjust salt, chilli and acidity.

Step 10

Serve with rice and optional coriander.