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Ingredients
Method
- 2 chopped onions
- 2 tbsp oil
- 1 tsp grated ginger
- 2 crushed garlic cloves
- 1 tsp each cumin, coriander and garam masala
- ¼ tsp each turmeric and chilli powder
- 2 tomatoes
- 500g chicken breast fillets, cut into chunks
- Whizz the onions in a food processor to make a paste, then add to a hot pan with the oil and cook for about 10 mins or until golden brown. Stir through the cumin, coriander, garam masala, turmeric, chilli, garlic and ginger, and cook for a minute or two. Meanwhile, toss the tomatoes into the food processor and whizz until smooth, then pour into the pan and mix well. Add 2 tbsp of water and simmer for 10 mins, or until the mixture is dark brown and fragrant.
- Add the chicken chunks to the sauce and stir to coat, then cover and simmer for 15 mins or until the chicken is cooked through. Uncover the pan and leave to thicken for 5 mins, then season to taste and serve with rice and naan.
30 mins
4 serving
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