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Heat 1 tbsp of the oil in a large flameproof casserole dish set over a high heat. Working in batches if necessary, cook 450g cubed chicken breast for 5–7 mins until golden and just cooked through, then remove and set aside.
Put the remaining oil in the dish. Add 1 chopped onion, cook for 3 mins until soft, then add 1 sliced red pepper and cook for 2 mins. Stir in 2 finely chopped garlic cloves and 1cm finely chopped ginger and cook for 30 secs. Stir in 2 tbsp Madras curry paste until everything is well coated.
Pour in 400g chopped tomatoes along with 200ml water. Bring to the boil, then reduce the heat, cover the dish and leave to simmer for 10 mins until the sauce has thickened a little. Return the chicken to the dish and cook for 5 mins, uncovered, until piping hot and cooked through.
Meanwhile, cook 300g basmati rice following pack instructions. Serve with the curry and sprinkle over a handful of chopped coriander to finish.
