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Ingredients

Method

  • STEP 1

    Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.

  • STEP 2

    Heat 1 tbsp 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.

  • STEP 3

    Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

  • STEP 4

    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.

  • STEP 5

    Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

  • STEP 6

    Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

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A star rating of 4.2 out of 5.248 ratings
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