Chicken, Coconut & Tomato Curry

Place meat into a freezer bag or bowl,

Mix the paste with half the oil then add to the meat, massage the meat until its evenly coated, leave for a minimum of 2 hours preferably overnight.

Heat the remaining oil in a pan, add the onions and cook for 5mins

Add the garlic and cook for 2mins

Add the marinated meat, cook until the meat has taken on an even colour.

Add Tomatoes and coconut cream, sugar, salt & pepper and cook for 10 mins

Taste and add more paste for a stronger/hotter flavour 

Add chopped red chilli (optional) and cook for about 20 mins until fully cooked and the sauce has thickened.

 Serve with rice, naan bread and mango chutney.                                                                         

You can add your own selection of vegetables to the curry, Cauliflower, potatoes and green beans work well.