Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (about 500g/1.1lbs) (chopped into bitesized chunks)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp sunflower oil
  • 2 tbsp unsalted butter
  • 1 large onion (peeled and sliced)
  • 1 red chilli (sliced)
  • 1 green chilli (sliced)
  • 2 cloves garlic (peeled and minced)
  • 2 tsp minced ginger
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 1/2 tsp salt
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 400 g (14oz) tin chopped tomatoes
  • 240 ml (1 cup) chicken stock (ensure this is a gluten-free stock if required)
  • 1 tbsp tomato puree
  • Fresh coriander and chilli flakes to serve

Instruction

  • Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.
  • Once the chicken has marinated, heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.
  • Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
  • Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.
  • Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
  • Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.
  • Bring to the boil, then simmer for 10 minutes until thickened.
  • Stir in the fresh coriander and serve with rice, topped with fresh coriander and a few chilli flakes.