Ingredients

  • Low fat Cook spray
  • 1 onion peeled and quartered
  • ½ red chilli
  • One pot of Spice Lounge Madras Curry Blend
  • 4 chicken breasts, cut into chunks
  • 400g can chopped tomatoes
  • small pack coriander, chopped
  • rice

Naan and mango chutney, to serve

Method

  1. Blitz 1 quartered onion, 2 garlic cloves, a thumbsized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
  2. Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
  3. Tip in the Spice Lounge Madras Blend and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
  4. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
  5. Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
  6. Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.