Mild chicken curry, steamed rice and naan bread

Ingredients

Serve with steamed rice and naan bread. The cooking instructions will be on the packaging.

First prepare the vegetables. Peel onions and carrots. Then roughly slice onions, peppers and dice the courgette and carrots.
In a large pot, start cooking the onions in oil until browned for approximately five to eight minutes. Then add the curry sauce and cook for one minute to cook off the raw taste, be careful as the hot oil might spit.
Next add meat and peppers and season with salt and pepper. Stir frequently to coat the vegetables and meat in spices and oil.
Open the coconut milk, chickpeas and chopped tomatoes and stir the contents in the pot, bring to a gentle simmer.
Cook for 30 minutes on low heat, stirring frequently until meat is thoroughly cooked and is tender.
Finally serve straight away with steamed brown or white rice and naan bread. Chop the coriander and sprinkle on top of the plated meals. Serve with squeeze of lime wedges.
Note that if using whole chicken thighs with the bone in, cooking time will increase to approx 50 minutes.

If you find that you have some curry left simply transfer to wide bowl or other heatproof container and let it cool down immediately and as quickly as possible.
You can store refrigerated and use the next day as a jacket potato filler, or mix it with rice and stuff inside the tortilla wrap for an Indian inspired burrito.
Make it vegetarian. You can use the same recipe for curry to make vegetarian option. Simply skip the chicken and substitute with cauliflower or other preferred vegetable.