1 onion, peeled and quartered
2 garlic cloves
thumbsized 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
- 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.