Ingredients

• 2 tbsp vegetable oil
• 125g onion, diced
• 3 tbsp Madras Spice Paste
•  chopped tomatoes
• 2 tbsp fresh coriander, chopped
• salt to taste
•  1 chicken, breast diced

Method

Heat the oil in a pan and fry the diced onions for 3 minutes.

Add the Madras Spice Paste and continue to fry for a further 2 minutes.

Add the chopped tomatoes and cook for 5 minutes.

Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.

Cook for another 5 minutes or until the chicken is tender and cooked through.