INGREDIENTS

  • 1 onion, peeled and quartered
  • 2 garlic cloves
  • a thumb-sized chunk of ginger, peeled
  • ½ red chilli
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • 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

INSTRUCTIONS

  • 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.
  • Heat 1 tbsp vegetable oil in a SUNFLAME DEEP FRY PAN 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 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.
  • 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 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on low heat for 30 mins, until the chicken is tender.
  • Stir through a small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

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