1 to 2 handfuls chicken or meat or fish of your choice, diced
1 stock cube
3 tablespoons curry powder
2 tablespoons tomato purée
1 (400g) tin chopped tomatoes
100ml coconut milk (optional)
salt and pepper, to taste
1 teaspoon cornflour, for thickening (optional)
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Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in pan and add the onions, mushrooms and peppers; stir and cook for 5 minutes on a medium heat.
Add the chicken or meat/fish of your choice and crumble in the stock cube. Cook for a further 5 minutes then add the curry powder and tomato purée and stir until all the vegetables and meat are coated and cook for 1 minute. Pour in the tinned tomatoes and let come to a bubble and leave for a further five minutes.
Pour in the water and coconut milk (optional), season and cover and simmer for another 10 minutes until meat or fish is cooked through (no longer pink in the centre for meat, flaking easily with a fork for fish). If you aren't using coconut milk and prefer the sauce thicker, I add the cornflour in at this point by adding one teaspoon to a little water and pouring it in the sauce and letting it simmer for 10 minutes. Remove from the heat and serve over rice.
Coconut milk gives the sauce a more authentic taste but I prefer it without as it's just as tasty :). Serve with rice or naan and with a dollop of some fat free yoghurt.