Serves 2
1 Onion, finely chopped (s)
1 Garlic clove, finely chopped (s)
1 Chilli, deseeded (s)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s)
200ml Chicken stockpot
400ml Tinned tomatoes (s)
60g Skinned chicken thighs (p)
S & P


Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!