A great mid-week treat - this curry can be made as mild or spicy as you like. Serve with rice or naan breads.
4 skinless, boneless chicken breasts or thighs
½ lemon, juice only
1 tsp garam masala
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
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