Easy chicken curry

Serves 4 

Ingredients 

• 1 onion, diced 
• Olive oil 
• 1 chopped red or green chilli (optional)
• 2 cloves garlic, finely chopped (optional) 
• Around 400g chicken breast, cut into 1 cm cubes
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 can UPF free coconut milk 
• 1 tin chopped tomatoes 
• 1 tin cooked lentils (optional)
• Couple of handfuls of spinach (optional)
• Handful coriander (optional)

Method 

• Heat some olive oil in a frying pan over a medium heat, add the chicken and fry, turning regularly until cooked all over. When ready, take off the heat and set aside. 
• In a separate pot, add some olive oil and fry the onion (and chilli and garlic if using) for about 8-10 minutes until softened 
• Add the garam masala, cumin, turmeric, paprika and ground coriander to the onions (and chilli/garlic) and fry for a few more minutes 
• Add the coconut milk and tomatoes to the pan with the onions and spices, add the tinned lentils (if using) and simmer for about 15 minutes. Season with salt and pepper, and a little sugar if you like. 
• Add the chicken to the pan and simmer for about 25 minutes until sauce
• Serve with fresh coriander (if using), rice and/or a side salad 

Notes: If you don't have any of the spices listed, just leave them out. You can also add more or less of any of the spices. I like adding a little bit of sugar to dishes that use tinned tomatoes, but this is entirely optional.