1. Cook the onion:
   Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
2. Cook the chicken:
   Add the diced chicken to the pan and cook for 5–7 minutes until browned on all sides.
3. Add the curry paste:
   Stir in 100g of Shemin’s Indian Curry Paste with a splash of water. Cook for 1 minute to release the flavours of the paste.
4. Add the tomatoes:
   Stir in the chopped tomatoes and let it simmer for 4–5 minutes until the tomatoes begin to break down.
5. Add coconut milk:
   Pour in the coconut milk and stir everything together. Let the curry simmer gently for 10–12 minutes, until the chicken is fully cooked through.
6. Add the grapes:
   Stir in the fresh or tinned grapes and let the curry simmer for an additional 2–3 minutes to heat them through.
7. Season and garnish:
   Taste and adjust the seasoning with salt. Garnish with fresh coriander, if desired.
8. Serve:
   Serve the curry hot with steamed rice and Shemin’s Indian Breads.

Tips:

1. Use Seedless Grapes: If using fresh grapes, opt for seedless varieties to avoid any unwelcome surprises while eating. Red or green grapes both work, depending on your preference for sweetness. If you prefer a less sweet curry, reduce the amount of grapes or use green grapes, which tend to be less sweet than red ones.
2. Make It Vegetarian: Swap the chicken for paneer or tofu for a delicious vegetarian version. Both will absorb the flavours beautifully, and the grapes will still provide a lovely contrast.
3. Try Different Pastes: For a twist, you can use our Massaman or Goan Curry Paste in this recipe. Both offer unique flavours that pair beautifully with the sweetness of the grapes.
4. Storage: This curry keeps well in the fridge for up to 2 days, making it great for meal prepping. Simply reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
5. Add a Crunch: For extra texture, sprinkle some toasted cashews or almonds on top when serving.