A bite-sized chicken curry recipe from the wilds of Ayr
1. Cut chicken into bite-sized pieces and season with the chicken seasoning. Heat a little sunflower oil in a pan and gently cook the chicken until white.
2. Chop all vegetables, except celery, and add to the pan. Lightly cook until softened. Then add finely chopped celery and tomatoes. Cover and simmer to draw the liquid from the celery.
3. At this point, mix the spices in a suitable container, and add to the pan. Allow to cook for a further 40-50 minutes, stirring occasionally. Keep a close eye on liquid levels.
4. Remove from heat for 5 minutes then add yoghurt.
5. Serve with basmati rice cooked according to packet instructions.
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