• Chilli rating - mild - 1
   
• Gluten free
   
• No artificial preservatives, colours or flavours
   
• Suitable for vegetarians

1. Heat 3 tbsp oil in a pan and add 1 medium diced onion, fry until soft.
2. Add 2 tsp finely chopped ginger and 1/2 a jar of Patak's Mild Curry spice paste, cook for 1-2 minutes.
3. Add 50ml of water, cook until the water has evaporated.
4. Add 500g diced chicken, cook until sealed. Add 100g chopped tomatoes and cook for 3 minutes, add 1 can / 400ml of coconut milk, simmer uncovered until the chicken is cooked (approx. 15 minutes).
5. Add 1 tbsp fresh chopped coriander, season to taste and serve with rice and naan.
   
   

Try crackling 1/2 tsp of mustard seeds in hot oil to release their sweet nutty flavour before adding the onion for that Indian home cooking experience.