Prep 10 mins – Cook 1 hour
FOR THE SAUCE;
- ½ large onion, chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 400g can plum tomatoes
- 1 green chilli, chopped
- 1 tbsp ground cumin
FOR THE MEAT & VEG;
- 2-3 chicken breasts
- ½ large onion
- 1 red pepper
- 2 red chillies
- 1 tsp ground coriander
- Any other spices that you enjoy
- Cooked rice and naan bread to serve
Coat the chopped chicken with the cumin, turmeric and coriander. Leave to marinate in the fridge for 20 minutes.
Fry the onion and garlic together with the green chilli and some black pepper. Do this for 5 minutes until the onion has browned. Add 300ml water, and leave to simmer for around 20 minutes.
Place the plum tomatoes in a food processer and mix until it presents as a smooth consistency. Fry the coriander, cumin and turmeric in some oil and then add the tomatoes, ready to simmer for 10 minutes.
Process the onion mixture and add to the tomato sauce. Simmer for 20 minutes.
Fry the marinated chicken and stir continuously. Turn down the heat after a few minutes and add the other half of the onion, the red pepper and the chillis. Stir until the chicken is cooked.
Mix the chicken with the sauce and simmer all the contents for 10-20 more minutes. Season and serve with cooked pilau rice and a side of naan bread. Now this is a way to celebrate National Hot and Spicy Food Day.