Spicy chicken and tomato curry
- 3 tbsp Veg Oil
- 2 Onions, peeled and chopped
- 1 tbsp Madras Curry Paste
- 1 tsp Red Wine Vinegar
- Chicken Diced
- 300 g Veg Mushrooms, Red pepper
- Canned chopped Tomatoes
- Sea Salt
- Black Pepper
Heat oil in a large frying pan.
Reduce heat and add onion and garlic until golden.
Add the curry paste and cook for about 1 minute to cook off the spices.
Add the tomato puree and the can of chopped tomatoes, red wine vinegar and 200ml water and bring to boil. Then simmer for about 5 minutes.
Add the veg and cook for 5 minutes until tender.
Stir in the chicken pieces and season with salt and pepper on a medium heat until chicken is cooked through.
Turn down the heat and simmer for 5 minutes.