500g diced chicken breast
1 chicken stock cube, dissolved in 360ml boiling water
400g can chopped tomatoes
1 onion, sliced
½ teaspoon garlic granules
1 teaspoon sugar
360g frozen sweetcorn
1 teaspoon hot pepper (chilli) sauce
4 teaspoons dry white wine (optional)

Dry-fry chicken until browned. Add remaining ingredients, except sweetcorn. Cover and cook for about 35 minutes or until chicken is tender. Add sweetcorn and cook for about 8-10 minutes more, or until heated through, adding more water if the contents of the pan become too dry.

Serve with potatoes or rice.