Quick Chicken Curry

• Meat

  • 600 g Chicken breast, boneless

• Produce

  • 400 g Cherry tomatoes
  • 1 Coriander to serve, fresh
  • 1 Onion

• Canned Goods

  • 250 ml Chicken stock

• Condiments

  • 4 tbsp Tikka paste

• Pasta & Grains

  • 1 Basmati rice to serve, cooked

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Garlic & coriander naan bread to serve, Homemade

• Dairy

  • 6 tbsp Yogurt, natural

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and sliced
• 600g (1lb) boneless chicken breast, diced
• 4 tbsp tikka paste
• 400g (1 can) cherry tomatoes
• 250ml (1 cup) chicken stock
• 6 tbsp natural yogurt
• fresh coriander to serve
• cooked basmati rice to serve
• Homemade Garlic & Coriander Naan Bread to serve

Directions

• Heat the oil in a pan, add the onions and cook gently for 5 minutes to soften. Remove from pan and set aside.
• Add the chicken to the pan and cook on a medium-high heat for 5 minutes to brown.
• Add the tikka paste to the pan and cook for a further two minutes.
• Add the cherry tomato, stock and return the onions to the pan. Bring to the boil then simmer for 15 minutes, or until the chicken is cooked through.
• Remove the pan from the heat and stir in the yogurt and a small handful of chopped coriander.
• Serve immediately with basmati rice and our Homemade Garlic & Coriander Naan Bread.