Chicken and Tomato Spiced Curry

Serves 4

• 3 tablespoons vegetable oil
• 1 onion, peeled and roughly chopped
• 2 garlic cloves, peeled and crushed
• 1 tablespoon tomato puree

  Tomato puree

  Concentrate made from paste type tomatoes that have high pectin content.

  When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.

• 400g can chopped tomatoes

  Canned chopped tomatoes

  Great for instant pizza sauce, pasta, curry sauces.

  • The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
  • Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
• 1 teaspoon red wine vinegar
• 300g leftover vegetables such as red peppers, cauliflower, runner beans, French beans, carrots, prepared and chopped into small pieces
• 450g cooked chicken, cut into bite sized pieces
• Salt

  Salt

  Consider tablesalt, sea salt or crystals.

  Sea salt’s pronounced and salty flavour means less is required to season food.

• Pepper

  Black peppercorns

  Best used as a condiment.

  They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.

  • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
  • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
  • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

• Jasmine rice
• Poppadoms
• Coriander sprigs

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.