Chicken Curry

INGREDIENTS
 - Onion
 - Pepper
 - Chicken - 1 breast of chicken per person is plenty - 2 will easily feed 3 people. Alternatively 1 pack of chicken mini fillets is enough for 2 to 3 people
 - Curry paste - in a jar this will keep in the fridge for a couple of weeks once open. Balti paste is my favourite.
 - Tomato puree
 - Mango chutney
 - Coconut cream (optional for a creamier curry)
 - Carrot / celery / courgette / mushroom chopped into small pieces - optional
 - Tin of tomatoes
 - Sunflower / vegetable oil


Fry the onions in about a dessert spoon of oil over a low heat.
Add about a dessert spoon of curry paste and a squirt of tomato puree.
If you are going to add extra vegetables then chop them into small pieces and add at this stage.
Fry for a further couple of minutes.
Cut the chicken into bitesized pieces (using kitchen scissors may be easier than cutting with a knife).
Add the chicken to the pan.
Add the chopped pepper.
Once the chicken has started to brown add a dessert spoonful of mango chutney.
Add the tin of tomatoes then leave to simmer for at least half an hour.
You may need to add water at this stage. Use the tin from the tomatoes as a guide - half fill with water and add to the curry.
The longer you leave the curry to simmer on a low heat the better!
About 10 mins before you dish up you can add coconut cream to make the curry creamier and more like a korma. Add the coconut cream to taste.

Serve with rice. White rice needs to be boiled for about 10 mins, brown rice for about 20 mins.