Red Curry

Family favourite, based on a tamatar murgh, Indian curry with a strong tomato base but not too much spice. No added garlic, other than what’s in the chilli powder, so you shouldn’t be too antisocial the next day! Low fat, depending on what meat you use.

Chicken to serve 4, including bone-in pieces
2 large onions
1 tsp turmeric
1 tsp ground black pepper
1.5 tsp cinnamon
Half tsp ground ginger
Half tsp hot chilli powder
1 tsp cumin
1 tsp coriander
pinch nutmeg
pinch ground cloves
olive oil
400g tinned chopped tomatoes
Knorr chicken stock cube
Salt to taste

Heat the spices in the oil. Soften the onions and brown the chicken. Add tomatoes, stock cube and enough water to cover. Bring to the boil and then reduce to a simmer for 45 minutes. Remove the lid before the end to allow the liquid to reduce before serving with rice.

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