Directions

1. Heat your pan on the hob, when the pan is hot add the oil and wait for it to heat.
2. Cook the diced chicken in the oil until golden all over. Be careful not to overfill the pan, it may be best to do this in batches.
3. Set the cooked chicken aside. Add more oil to the pan if necessary and fry the chopped onion until soft but not yet browning.
4. Add the chopped Red Pepper and Red Chilli to the onion and cook for a further 2 minutes.
5. Stir in the garlic and ginger, leave for 30 seconds and then add the tandoori paste.
6. Pour in the chopped tomatoes, 150ml water and add the previously cooked chicken. Bring to the boil and then leave to simmer until the curry has reached the desired thickness.
7. Whilst the sauce is simmering cook the rice. Serve the curry over the rice with the chopped coriander on top.