Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onions for 10 minutes until golden.
10 min - 2
Add the garlic, ginger and all the spices. Stir for 1 minute until the smell is warm and toasty.
- 3
Add the chicken and stir to coat in the spices. Cook for 5 minutes until the outside turns pale.
5 min - 4
Add the passata, tomato purée and coconut milk. Bring to a simmer and cook gently for 25 minutes until the chicken is tender and the sauce is thick.
25 min - 5
Stir in the lemon juice and taste. Cool fully.
- 6
Divide into freezer tubs. Freeze for up to 3 months. Thaw overnight and reheat in a pan until steaming hot all the way through.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.