Here is a lovely chicken curry recipe and, using one of the blended curry pastes, you can have the flavour as hot as you like and it’ll be ready in next to no time.

To give two generous helpings you will need:

  • 2 large skinless, boneless, frozen chicken breasts or fillets, weighing around 8 oz, 225 g each, put on a large deep sided plate or dish, sprinkled with a little olive oil, covered and cooked in the microwave on full power for 7 minutes, or until tender when tested with the prongs of a fork. Uncover your chicken and allow it to cool slightly before cutting it into bite-sized pieces.
  • 1 large onion, peeled, coarsely chopped and fried in a large saucepan in a little olive oil for 5 minutes until slightly softened. You can fry this while your chicken is cooking.
  • 1 red pepper, de-seeded, broken into small pieces and added to the pan with your onion after it has softened.
  • Stir the pan and cook for another couple of minutes before adding the chicken.
  • a tall can of chopped tomatoes, approx 400 g.
  • a small handful of dried sultanas.
  • 2 dessertspoons from a jar of Pataks curry paste along with a quarter of a pint, or 5 fl.oz of cold water.
  • Stir the pan well, cover with a lid and simmer for a further 20 minutes stirring occasionally. You can choose whichever paste you fancy, I can recommend both the balti which is medium hot or the Madras which is very hot.
  • What you will find, is that the sauce thickens nicely, resulting in a really tasty authentic dish.
  • Just before the curry is cooked, put a bag of Uncle Ben’s or your supermarket’s own brand of microwaveable Basmati, Pilau, or long grain rice on a plate, cut a slit in the top of the bag on one of the corners where you can feel a small notch.
  • Cook for 2 minutes on high.

Serve the curry on a bed of rice with an accompaniment of ready to eat poppadum and a selection of spicy Indian dips and relishes.

Naan bread can be slightly moistened, wrapped singly in foil parcels and warmed through in a medium oven for 10 minutes.

I have written, tested and tasted this curry recipe especially for BJ in Scotland.