Chicken and tomato spiced curry recipe

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Chicken and tomato spiced curryHERO 4264bf1e db18 426e a83f 1e07e810736a 0 472x310
  • Rating: 5 stars
  • Cost per serving: £1.75
  • 10 mins to prepare and 20 mins to cook Takes: 10 mins to prepare and 20 mins to cook
  • 4 Serves: 4
  • Freezable

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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  • 3tbsp vegetable oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 1tbsp Madras curry paste
  • 1tsp red wine vinegar
  • 450g cooked chicken, cut into bite sized pieces
  • 300g vegetables such as red peppers, cauliflower, beans, carrots
  • 1tbsp tomato paste
  • 400g canned chopped tomatoes
  • sea salt
  • ground black peppercorns
  • sprigs of coriander herbs
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2 of you five-a-day Each serving contains
  • Calories 330 17%
  • Sugar 10.5g 12%
  • Fat 16.6g 24%
  • Saturates 3.3g 17%
  • Salt 2g 34%
of an adult's Reference Intake amount. Find out more
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