Chicken and tomato spiced curry recipe

This convenient poultry curry recipe is ready in simply 30 minutes and only needs a handful of components to add real flavour. Madras curry paste creates a hearty, comforting meal, however you can add extra if you like it very hot. See method
Ingredients :
2 tbsp vegetable oil
450g hen breast, cut into cubes
1 onion, chopped
1 purple pepper, deseeded and sliced
2 garlic cloves, finely chopped
1cm piece ginger, peeled and finely chopped
2 tbsp Madras curry paste
400g tin chopped tomatoes
300g basmati rice
handful coriander, chopped, to serve
Method :
Heat 1 tbsp of the oil in a massive flameproof casserole dish set over a high heat. Working in batches if necessary, cook the hen for 5-7 mins till golden and simply cooked through, then put off and set aside.
Put the last oil in the dish. Add the onion, prepare dinner for three minutes till soft, then add the pink pepper and cook dinner for 2 mins. Stir in the garlic and ginger and cook for 30 secs. Stir in the curry paste till the entirety is well coated.
Pour in the tomatoes alongside with 200ml water. Bring to the boil, then reduce the heat, cover the dish and leave to simmer for 10 mins until the sauce has thickened a little. Return the fowl to the dish and cook dinner for 5 mins, uncovered, till piping warm and cooked through.
Meanwhile, cook the basmati rice following pack instructions. Serve with the curry and sprinkle over the coriander to finish.

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