Ingredients

• 4 skinless
• boneless chicken breasts or thighs
• ½ lemon
• juice only
• 1 tsp garam masala
• salt
• 2 tbsp vegetable oil or ghee (clarified butter)
• 1 large onion
• finely chopped
• ready-made madras curry paste
• 1-2 tbsp for mild
• 3 tbsp for medium-hot
• and 4-5 tbsp for hot
• 1x400g can chopped tomatoes
• 50g/2oz desiccated coconut
• small handful of fresh coriander
• chopped

Directions

• Cut the chicken into bite-size pieces and mix with the lemon juice
• and garam masala and season with salt.
• Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.