Chicken Madras Curry

Step 1/6

• 1 tbsp vegetable oil
• 225 g chicken breasts

• Casserole dish

Heat half oil in large casserole dish and cook chicken (chopped in cubes) for 5-7 mins until golden and just cooked. Then set aside

Step 2/6

• ½ onion

Put in remaining oil and cook chopped onion for 3 mins until soft

Step 3/6

• ½ red bell pepper

Add chopped red pepper and cook for further 2 mins

Step 4/6

• 1 cloves garlic
• ½ clove ginger
• 1 tbsp Madras curry paste

Add garlic and ginger (both finely chopped) stir in and then stir in curry paste so everything coated

Step 5/6

• 200 g Tin chopped tomatoes
• 100 ml water

Pour in tomatoes plus 200ml of water cover and simmer for 10 mins

Step 6/6

• ½ Fresh corriander

Return chicken to dish, heat through and serve then sprinkle coriander to serve