Chicken curry 

Ingredients (serves 4):

• 450g chicken (sliced/diced into chunks/pieces)

• 1 tablespoon of cooking oil

• 2 tablespoons of any curry powder

• Half a teaspoon of chilli powder

• 1 x 400g tin of chopped tomatoes

• 150g onion (finely chopped)

• 170g mushrooms (chopped)

• 75g frozen peas

• 3 medium potatoes (diced)

• 3 medium carrots (chopped)

• 2 tablespoons of tomato puree

• 1 small carton of plain yoghurt

Method:

• Fry the onion in oil until soft, add the chicken and stir until brown

• Add the curry powder and chilli powder, stir fry for one minute

• Add the tomatoes and half a tin of water

• Cover and cook on medium heat for 45 minutes, stirring occasionally

• Add the peas and mushrooms 15 minutes before the end of the cooking time

• Add the yoghurt then serve with rice, naan/pitta breads

Variations:

Other vegetables could be added to the pan after 30 minutes e.g. frozen sweeetcorn, peppers, sweet potato