Hot chicken vindaloo

• Chicken thigh fillets600 g
• Brown onions250 g
• Chopped tomatoes (tin)1 tin
• Garlic5 cloves
• Fresh ginger½ piece
• White potatoes400 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, chilli flakes, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. In a bowl, mix a tablespoon of paprika, a tablespoon of curry powder, a teaspoon of chilli flakes (2 if you like it hot), a pinch of salt and 2 tablespoons of water to make a paste. Add the chicken thighs, cut into chunks, and turn to coat.600 g chicken thigh fillets
2. Slice the onions and fry slowly in 2 tablespoons of oil in a large pan over a medium heat for 10 minutes, until golden. Grate in the garlic and ginger and cook for 1 minute, then add the chicken and cook for 5 minutes.250 g brown onions5 cloves garlic½ piece fresh ginger
3. Peel and dice the potatoes. Add to the pan with the chopped tomatoes and 200 ml of water. Simmer for 25 minutes, until the chicken is tender and the potatoes are soft. Meanwhile, cook the rice following the pack instructions, and serve together.1 tin chopped tomatoes400 g white potatoes300 g basmati rice

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