Shortcut chicken curry
Heat 1 tbsp vegetable oil in a pan, tip in 450g skinless chicken breast cut
into bite-size pieces and cook 5 mins. Add in 250g cooked potatoes, cut
into chunks and 200g frozen spinach. Pour over 1 batch (250ml) Basic curry sauce and cook for 5-10 mins until chicken is cooked through and sauce has thickened. Stir through 3 tbsp thick yogurt and serve.
Or substitute the chicken for 500g of cubed lamb steak.
Heat oil in a large shallow pan.
Throw in onions and cook for
10 mins, or until soft. Tip in the
garlic and ginger, then cook for
a further 2 mins, watching the
garlic doesn’t burn. Stir in curry
paste and cook for another min.
Now pour in 1 litre of cold water,
the tomatoes and 1 tsp salt. Give it
a good stir and bring to the boil.
Cook the sauce over a high heat
for about 10 mins, or until the
liquid has reduced by a third. Will keep for
1 week in the fridge or freeze for
up to 2 months.