Chicken Madras

1 tbs oil
450g (1lb) boneless, skinless chicken breast, cubed
1 onion, sliced
2 tbs Schwartz Hot Curry Powder
400g chopped tomatoes
1 tbs tomato puree
1 tbs lemon juice
150ml (1/4 pint) stock

STEP 1

Heat the oil in a frying pan and fry the chicken and onion for 5-6 minutes until browned. Add the Hot Curry Powder and cook for 1 minute.



STEP 2

Add the stock to the pan with the remaining ingredients. Bring to the boil stirring. Cook for 15-20 minutes.