Chicken & Coconut Milk Curry

1. Fry an onion until golden brown.
2. Add Shemin’s Curry Paste and a splash of water and cook for a minute while stirring.
3. Add in the tomatoes and simmer gently for 7-8 minutes.
4. Add the chicken and cook for 20 minutes until thoroughly cooked, add some water if the sauce gets too dry.
5. Add the coconut milk.
6. Season and add lemon juice.
7. Serve on a fluffy bed of rice and with Shemin’s Indian Breads.

Tips

• For a vegetarian / vegan option, use a chicken meat substitute like quorn.