CHICKEN AND TOMATO SPICED CURRY

CHICKEN AND TOMATO SPICED CURRY

Serves 4

0.5 Syns per serving, unless using more Madras paste. Could get round this by using some Madras curry powder instead.

1 onion, chopped
2 cloves of garlic, crushed
1 tbsp. Madras curry paste - 2 Syns (add more if needed but remember to Syn accordingly)
450g cooked chicken, cut into bite-sized pieces
300g veg, cut into bite-sized pieces. Could cook before adding, if preferred. Maybe use red peppers, cauli, green beans, carrots, etc.
400g can of chopped tomatoes
FF coconut or natural yoghurt to add at the end, if required. May have to Syn the coconut one, depending on which you use.

Spray a large frying pan with Frylight and heat. Cook the onion and garlic over a medium heat until golden.
Add the curry paste and cook for one minute.
Add the tomatoes and 200ml of water. Bring to the boil and simmer for 5 minutes.
Add the veg and cook until tender. Stir in the chicken and season with salt and black pepper. Simmer gently until piping hot.

Add extra curry paste, if you like and, if using yoghurt, remove from the heat and stir through. Lovely served with rice.