This curry is so quick and simple to make, its perfect for a mid-week fakeaway.  You won’t want to order another.

Ingredients:

• 4 chicken breasts
• 1 tbsp. vegetable oil
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1 tsp ginger paste
• 1 fat red chilli, deseeded and chopped
• 60ml balti curry paste
• 400g can tinned tomatoes
• 400g peeled potatoes, cut into chunks
• 450ml water
• 2 bay leaves
• 1tsp salt
• 1 tsp caster sugar
• Large handful of fresh spinach leaves, chopped

Method:

1. Heat the oil in a saucepan and fry the chicken until lightly browned all over.  Remove from the heat and set aside.  You may need to do this in batches.
2. In the same pan, add the onions and cook over a medium heat for about 6 mins until they’re softened, stirring regularly.  Turn down the heat and add the garlic, ginger, chilli, curry paste and tinned tomatoes, stirring frequently.
3. Remove from the heat and blend until you have a smooth paste. 
4. Pour the mixture into an oven proof casseroledish, return the chicken, potatoes, water (see tip below), bay leaves, salt and sugar.  Bring the sauce to a boil and then reduce and simmer for 45 mins or until the chicken is cooked through and the sauce has thickened. 
5. In the meantime, cook the rice according to the packets instructions.
6. Just before dishing up, stir in the spinach and serve with rice and plain naan.

Top tip: use some of the water to rinse out the blender and tinned tomatoes.

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