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3-4 tbsp Yorkshire Rapeseed Oil with Chilli and Spice

4 skinless chicken breasts cut into cubes or left-over Christmas turkey

2 onions, peeled and thinly sliced

2 tsp ground cumin

2 tsp ground coriander

2 tbsp tomato purée

1 tbsp fresh coriander, chopped

100ml water

1. Heat a little Yorkshire Rapeseed Oil with Chilli and Spice in a wok or wide sauté pan

and add the onion. Fry over a high heat for 2-3 minutes, stirring continuously, until

just turning brown. Add the chicken – or chunks of left-over turkey – and fry, turning

the meat in the pan, for another 2-3 minutes until the chicken is lightly browned or the

turkey is cooked through.

2. Add the cumin and coriander and fry for a further minute or two, turning and mixing

well in the pan.

3. Add the tomato purée and the water, cover with a lid or tightly cover with foil, turn the

heat down to low and cook for up to 30 minutes – less if you’re using turkey leftovers.

Stir from time to time so the meat doesn’t stick to the pan.

4. Remove the lid and add Yorkshire Rapeseed Oil with Chilli to suit your taste. Stir in

the chopped fresh coriander and serve with rice and/or naan bread.