A MUST FOR THOSE OF YOU WHO ENJOY A GOOD OLD CURRY.
Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and onions, sauté for approx 5 minutes until starting to brown.
Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.
If using a pan, spoon the contents into your Crock-Pot removable bowl. Add the puree, stock, passata and diced chicken. Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.
Stir in the lemon juice.
Serve topped with a handful of freshly chopped coriander and steamed basmati rice.