Ingredients
1 onion, peeled and quartered
2 garlic cloves
ginger, thumb-sized chunk, peeled
½ red chilli
1 tbsp vegetable oil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tsp hot chilli powder
4 chicken breasts, cut into chunks
1½ cups tomatoes, canned, chopped
1 pack coriander, small, chopped
rice
naan
mango chutney
Preparation
Blitz the onion, garlic cloves, ginger and red chilli together in a food processor until it becomes a coarse paste.
Heat the vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
Tip in the turmeric, ground cumin, ground coriander and 1 to 2 teaspoons of hot chilli powder and stir well. Cook for a couple of mins to toast them a bit, then add the chicken breasts. Stir and make sure everything is covered in the spice mix.
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
Pour in chopped tomatoes, along with a big pinch of salt, cover and cook on low heat for 30 minutes, until the chicken is tender.
Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
