For Sauce:
½ large onion, roughly chopped
2 cloves garlic, chopped
1 green chilli, finely chopped
vegetable oil, for frying
400 g plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
For Meat and Veggies:
3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped, optional
2 tsp garam masala
coriander leaves, handful of fresh, chopped
basmati rice, cooked, or naan bread
Sauce:
To make the sauce, fry onion, garlic, and green chili in a large pan with a little vegetable oil, for around 5 minutes until browned.
Add 300-millimeter of water to the onion mixture and simmer for around 20 minutes.
Meanwhile, put plum tomatoes in a food processor and give it a good whizz.
Heat another large pan and gently fry coriander, cumin, and turmeric in a splash of oil for about 1 minute. Add the tomatoes to this pan and simmer for around 10 minutes.
Next, whizz the onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes.
Meat and Veggies:
Take diced chicken breasts and coat in cumin, coriander, and turmeric then leave it to marinate in the fridge while making the sauce.
Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining onion, red pepper, and red chilies. Stir until the onions and pepper soften.
Add the prepared sauce to the cooked chicken and simmer for around 10 to 20 minutes, adding a splash of water if it gets too thick.
Just before dishing it up, stir in garam masala and chopped coriander leaves. Serve with basmati rice or naan bread. Enjoy!
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