WWeeknight chicken curryMainsChickenA gently spiced tomato and onion curry that's on the table in under an hour.Serves4Prep15 minCook40 minTotal55 minStart cookingIngredients−4 servings+For the base2 tbsp vegetable oil2 large onions, finely sliced4 garlic cloves, crushed1 tbsp grated ginger1 tsp ground cumin1 tsp ground coriander½ tsp turmeric1 400g tin chopped tomatoesFor the curry700g boneless chicken thighs, cut into chunks1 tsp garam masalaSalt to tasteFresh coriander, to serveMethod1Heat the oil in a large pan over a medium heat. Add the onions with a pinch of salt and cook for 15 minutes, stirring often, until deep golden.2Stir in the garlic and ginger and cook for 2 minutes until fragrant.3Add the cumin, coriander and turmeric. Stir for 30 seconds, then pour in the tomatoes and simmer for 5 minutes until thick.4Add the chicken and stir to coat. Cover and simmer for 20 minutes, until the chicken is cooked through.5Stir in the garam masala, check the seasoning, and scatter with coriander to serve.Start cooking