Chicken Madras

500 g diced Chicken 1 tablespoon madras curry powder zest of 1 lemon 1 tablespoon thick yoghurt 50g butter 425g jar Urban AppetiteTomato and Sweet Tandoori Sauté Sauce 1 teaspoon caster sugar a small bunch fresh coriander Extra thick Yoghurt Lemon

Toss the chicken in the madras curry powder, lemon zest and yoghurt until evenly coated.
Cover and chill for at least 2 hours or overnight if possible. Heat the butter in a large,
heavy-based, deep sauté pan. Brown chicken on all sides in 2 batches being careful not to
overcrowd the pan. Return all the chicken to the pan and add the Urban Appetite Tomato and Sweet Tandori Sauté Sauce and sugar.

While the sauce is heating, remove the coriander leaves from the stems and set them
aside for garnish. Chop the stems until very fine then add to the curry. Stir to combine the
ingredients. Simmer uncovered, stirring occasionally until the chicken is tender, about 20
minutes. Remove from the heat and stir in the lemon juice. Serve on white rice topped with
extra thick yoghurt and coriander leaves.

Serves 4