Ingredients:

• 2 tablespoons neutral oil (sunflower, vegetable)
• 1 large onion, finely diced
• 4 garlic cloves, grated
• A thumb sized piece of ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon chilli powder (optional)
• 1 teaspoon cumin
• 1 teaspoon ground cardamom
• 1 teaspoon dried fenugreek leaves (optional)
• 1 teaspoon turmeric
• 1 tablespoon tomato puree
• 1 x 400 g tin of finely chopped tomatoes or passata
• 1 x 400 g tin of coconut milk
• 400g of Future Farm Chick’n (order code 5680)
• Juice of 1/2 lemon
• A small handful of coriander, very finely chopped
• Salt

Method:

1. Heat the oil in a large heavy based saucepan. Add the onion and a pinch of salt and sauté on a low heat for around 10 minutes until soft, translucent and beginning to gain some colour.
2. Add the garlic and ginger and cook for 1 minute until fragrant. Add the spices, along with a splash of water (to prevent the spices from scorching).
3. Add the tomato puree and cook for 1 minute before adding the tinned tomatoes, coconut milk and chick’n.
4. Cook on a medium low heat for 20 minutes until thickened and creamy. Season well with salt and lemon juice.
5. Serve with a sprinkling of coriander and sides of your choice like rice, naan and mango chutney.