This simple chicken curry dish adapted especially for kids (as biting into large pieces of spice may be off-putting), but if making for older children or adults, add a few pieces each of cinnamon, cardamom and cloves to the oil in step 2 and sauté for half a minute before adding the onions.

1. Dice the chicken breasts, wash and set aside to drain. Wash the tomatoes, cut into quarters and blend in a food mixer. Set aside until needed.

2, Heat the oil in a heavy-based saucepan over a medium heat. Add the sliced onions and sauté, stirring occasionally until golden brown.

3. Add ginger and garlic pastes, stir well for a couple of min and add the turmeric and chilli powder. Continue to sauté for a further 5 min.

4. Add the blended tomatoes, salt and malt vinegar. Stir well, reduce the heat, cover and allow to simmer for 15-20 min.

5. Add the diced chicken breasts, stir gently and allow to simmer for a further 10-15 min, or until the chicken is cooked. Check the seasoning and serve piping hot with some rice.

Enjoy!