This is a quick and easy chicken Madras, which isn't too spicy. You can always increase or decrease the amount of curry paste to taste. Perfect for midweek when you only have a few ingredients to hand.
450g chicken breast fillets, cut into bite sized pieces
400g tin chopped tomatoes
300g basmati rice
200g frozen peas
150ml Greek style natural yoghurt
Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a large frying pan and cook the onion for 3 to 5 minutes, or until soft. Add the curry paste and garlic, stir over a low heat for 1 minute more.
Add the chicken and cook for 3 to 5 minutes until sealed on all sides, then add the chopped tomatoes and 100ml water. Bring to the boil, then lower the heat and simmer gently, covered, for 25 to 30 minutes.
Cook the rice following pack instructions, add the peas for the last 5 minutes. Sprinkle the curry with fresh coriander, serve with the rice and yoghurt.