Ingredients
- 1tbsp oil
- 1 large onion, diced
- 4 free-range chicken breasts, cut into large chunks
- 5tbsp Balti curry paste
- 400g can chopped tomatoes
- 2tsp caster sugar
- 2tbsp double cream (optional)
- natural yogurt, fresh coriander and pilau rice, to serve
Instructions
- Heat the oil in a large sauté pan. Add the onion, and fry on a low heat until softened, then turn the heat up and brown slightly. Season the chicken pieces and add to the pan, turning occasionally, until they’re browned slightly on all sides.
- Add the curry paste and stir to coat everything. Cook for a couple more minutes, then add the tomatoes, sugar and 100ml water.
- Bring to a simmer, and cook for a further 10 minutes, until the sauce has reduced slightly and the chicken is cooked. Check seasoning, and add the cream, if you like.
- Serve with the yogurt, coriander and pilau rice, plus poppadoms, and a tomato and cucumber salad. This curry will keep frozen for up to a month.
