Method

1. Heat the oil in a large pan over medium heat. Add the diced onion and fry for 3–4 minutes until softened.
2. Stir in Patak's Madras Spice Paste and cook for 1 minute until fragrant.
3. Add the chicken and fry for 3–4 minutes, stirring to coat in the spices.
4. Add the chopped tomatoes, water, and a pinch of salt. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
5. Remove the lid and simmer for another 5–10 minutes until the sauce thickens and the chicken is cooked through.
6. Stir in the yogurt and half the chopped coriander. Simmer for 1 minute, then taste and adjust seasoning if needed.
7. Serve hot, garnished with the remaining coriander. Enjoy with rice and/or naan.