My young friend John came to stay for the weekend while Ali was away playing Happy Grannie in England. So, I gave him a cooking lesson in the ancient Scottish art of cooking Curry. (We'll do Haggis another time).

It's so simple:

Chop and fry the chicken in Olive Oil for 15 minutes.
Chop and fry the onions in Olive Oil for 15 minutes.
Chop the tomatoes and add to the onions.
Add Patack's Curry Paste (or spices if you prefer).
Thouroughly mix and simmer for 5 minutes (longer for spices).
Add the chicken and simmer for 10 minutes.
Wash and boil the rice for 5 minutes.
Serve Rice and Curry and Enjoy.

A perfect result every time. Cooking time less than an hour.

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Chicken Curry

Perfect Chicken Curry