- 1 onion, peeled and quartered
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves
- thumbsized chunk of ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ red chilli
- 1 tbsp vegetable oil
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tsp hot chilli powder (depending on how spicy you like your curry)
- 4 chicken breasts, cut into chunks
- 400g can chopped tomatoes
- small pack coriander, chopped
- rice, naan and mango chutney, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Blitz the onion, garlic, ginger and chilli together in a food processor until it becomes a coarse paste. Heat the 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 spices and stir well, cook for a couple of minutes to toast them a bit, then add the chicken. 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 the chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
Stir through the coriander and serve with rice, naan and a big dollop of mango chutney.