For 4 servings
Prep and cook time: 50 min
Cannot be frozenIngredients:
1 large onion, finely chopped
5 cloves garlic, minced
3 tbsp fresh ginger, peeled and minced
2 green chillies, chopped
1 small bunch coriander, leaves and stalks, plus extra for garnishing
3 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp garam masala
1 1/2 tsp paprika
1 tsp chilli powder
4 tbsp virgin coconut oil
4 medium skinless chicken breasts, diced into large chunks
400 ml | 14 fl oz | 1 2/3 cups water
6 large vine tomatoes, cored, seeded, and roughly chopped
2 green peppers, cored, seeded, and diced
1 lemon, juiced
freshly ground black pepperMethod:
1 Combine the onion, garlic, ginger, chillies, coriander, and a pinch of salt in a food processor. Blend on high until paste-like. Add the spices and pulse again to incorporate.
2 Melt the coconut oil in a large saucepan or casserole dish set over a moderate heat until hot. Add the paste and fry for 4-5 minutes until darkened.
3 Stir in the chunks of chicken, coating them in the paste. Stir in the water to make a gravy.
4 Stir in the tomatoes and peppers. Bring the gravy to a simmer before cooking over a low heat for about 25 minutes until the chicken is cooked through and the gravy has thickened; stir from time to time, adding more water if it starts to dry out too much.
5 Season to taste with salt, pepper, and lemon juice. Serve with a garnish of chopped coriander on top.