Method
In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, passata & sweetener, cook for 10 mins.
Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well.
Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice, (dyed with turmeric if liked) & side salad.
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