Ingredients for 4 servings

1 onion, peeled and roughly chopped
1tbsp Madras curry paste
1tbsp tomato paste
1tsp red wine vinegar
2 garlic cloves, peeled and crushed
3tbsp vegetable oil
300g vegetables such as red peppers, cauliflower, beans, carrots
400g canned chopped tomatoes
450g cooked chicken, cut into bite sized pieces
ground black peppercorns
sea salt
sprigs of coriander herbs

Directions

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 purée, 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 with no pink showing.