- 3 tablespoons vegetable oil
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled and crushed
- 1 tablespoon tomato puree
- 400g can chopped tomatoes
- 1 teaspoon red wine vinegar
- 300g leftover vegetables such as red peppers, cauliflower, runner beans, French beans, carrots, prepared and chopped into small pieces
- 450g cooked chicken, cut into bite sized pieces
- Salt
- Pepper
To serve:
- Jasmine rice
- Poppadoms
- Coriander sprigs
- 1 tablespoon Madras curry paste
Instructions
- Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden. Add the curry paste and cook for 1 minute to cook off the spices.
- Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.
- Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for about few minutes or until the chicken is piping hot.
Crafts and Life 
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