Ingredients - serves 2
1 tbsp olive oil
1 tin (400g) tomatoes
1 1/4 tsp paprika
1 1/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp chilli powder
1 1/4 tsp turmeric
3/4 tsp salt
2 chicken thighs, skinned and cut into bite size pieces
1 large or two medium courgettes, sliced thinly and cut into quarters
large handful of mushrooms, sliced thinly
1/2 tsp sugar
2 tbsps double cream or 2 tbsps creamy coconut milk (optional)
In a frying pan or wok, fry the onion in the olive oil until soft.
Then add the tomatoes, turn up the heat and break down the mix, if you want a smooth paste use a hand blender.
Add the spices and salt and continue to stir.
Add the chicken and continue stirring until the chicken starts to turn white, then add the courgettes.
Keeping cooking until the chicken is almost cooked and the courgettes are softening.
Add the mushrooms and taste. If the mix tastes a little bitter add the sugar to taste.
If you are using the double cream or coconut milk to create a creamy consistency, add it now.
Continue cooking until all chicken is cooked and the courgettes and mushrooms are soft.
Serve with rice or pitta bread.