3 average sized skinless chicken breasts, chopped into chunks
1 400g tin chopped tomatoes
1 Medium onion, finely chopped
1 tbsp groundnut oil
1/2 Jar Pataks Jalfrezi Curry Paste
4 tbsp Tomato puree
1/4 pint chicken stock (I use Knoor stock pots)
Heat the oil in a saucepan and then add the onion and fry over a medium heat until soft.
Add the curry paste and tomato puree and chopped tomatoes and cook over a low heat for about 2 mins.
Add the chicken and stir thoroughly, then add the stock. Cook for about 20 mins over a low heat, stirring occasionally. Season to taste.
Serve with rice and naan!