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Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.
Add the curry paste and cook for 1 minute to cook off the spices.
Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.
Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through.
See more Curry recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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