Easy Chicken Curry

Ingredients

• 2 large (about 500 g / 1 lb 1½ oz) Chicken breasts, cut into 2.5cm (1 in) chunks
• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Mild curry powder
• 400 g tin (14 oz) Chopped tomatoes
• 400 ml tin (1⅔ cups) Coconut milk
• ½ tsp Salt
• 250 g (9 oz) Long-grain rice, to serve

You’ll need: Large saucepan, Medium saucepan

Method

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Stir in the garlic and curry powder and cook for 1 minute.

3. 3

   Add the tomatoes, coconut milk and salt. Bring to a gentle simmer.

4. 4

   Add the chicken and simmer gently for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through. Cut a piece in half to check it is white with no pink.

5. 5

   Taste, add a little more salt if needed, and serve with the rice.