By
Jane Curran
published
Method
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 (4fl oz) 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.
Ingredients
- 1tbsp oil
- 1 large onion, diced
- 4 free-range chicken breasts, cut into large chunks
- 5tbsp Balti curry paste (we used Patak's)
- 400g can chopped tomatoes
- 2tsp caster sugar
- 2tbsp double cream (optional)
- natural yogurt, fresh coriander and pilau rice, to serve
