1 onion finely chopped
3 cloves of garlic finely chopped
2 inch piece of ginger finely chopped
2 chicken breasts, each cut into about 4 pieces
2 red peppers cut into bite sized pieces
1 small tin or 5 tablespoons of tomato puree
1 small pot of natural yoghurt
2 teaspoons of curry paste – any type
2 teaspoons of dried coriander
1 teaspoon of dried cumin
½ teaspoon of turmeric
¼ teaspoon of chilli powder
250ml water (approx.)
1 teaspoon of oil
¼ teaspoon of salt
If you have a food processor you can use it to make a paste with the onion, garlic and ginger rather than chopping them all separately. Just roughly chop them and then blitz them in the food processor until they are finely chopped.
Heat the oil in a medium – large non-stick pan for a couple of minutes over a medium heat. Fry the onion, garlic and ginger for approximately 5mins. Stir in the curry paste and tomato puree. Add all the spices and then continue to fry for another couple of minutes. You will need to keep stirring as they will stick to the bottom of the pan.
Add the chicken and the yoghurt and stir to make sure that the chicken gets a good coating of spices. After a couple of minutes add the water and the peppers. Season with the salt bring to the boil, reduce heat and simmer for 45mins – 1hr. You may have to cover with a lid depending on how thick you want the sauce.