- 4 x Medium Sized Skinless Chicken Breasts
- 175g Madras Curry Paste
- 2 x White Onions, finely diced
- 2 x Red Peppers, finely diced
- 2 x 400g Cans of Chopped Tomatoes
- 250ml Chicken Stock
- 2tbsp Greek Yoghurt
- Fresh Coriander
- Fresh Green Chillis (optional)
For the Cucumber Raita
- 275g Greek Yoghurt
- A little water
- 1/2 Cucumber, seeds removed and diced finely
- 1 x Red Onion, finely diced
- 1tsp Sugar
- 1tsp Salt
- 1tsp Cumin Seeds
- A small handful of fresh coriander, chopped
- A small handful of fresh mint, chopped
Dice the chicken breasts into bite sized chunks and massage 75g of the curry paste into them. Stir in two tablespoons of yoghurt and leave to marinade for 20 minutes.
Whilst the chicken is marinating, dice up the white onions. Heat up a wok or deep sided frying pan, with a little oil and fry the onions. After 3 or 4 minutes, add in the diced peppers.
Fry the onions and peppers until the onions are lightly golden and the peppers are soft. Add in the rest of the jar of curry paste and continue to fry for a further 2 to 3 minutes.
Now add in the 2 cans of chopped tomatoes and the chicken stock. Bring up to a boil and gentle simmer for around 20 minutes. Now make the cucumber Raita. If your Greek yoghurt is very thick, loosen it with a little cold water. Then add in the remaining ingredients and stir together.
After 20 minutes or so, add in the marinated chicken with all the yoghurt. Stir this through and continue to simmer for 10-15 minutes until the chicken is cooked through.
Serve with basmati rice a sprinkling of fresh coriander.