Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive or rapeseed oil
  • 2 onions (sliced)
  • 3 garlic cloves (grated or crushed)
  • 3 cm ginger (grated)
  • 1 teaspoon chilli flakes ((or to taste, or use fresh chillies, if you prefer))
  • 2 teaspoons cumin seeds (ground)
  • 2 teaspoons coriander seeds (ground)
  • 3 teaspoons garam masala
  • 2 teaspoons turmeric (optional)
  • 600 g skinless chicken breast or thigh (diced)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 400 g tin chopped tomatoes
  • Salt and pepper (to taste)
  • 2 tablespoons fresh coriander ((cilantro), chopped finely, plus extra for garnish)
  • Pilau rice (cauliflower rice, plain rice and / or naan breads to serve)
  • Pickles and/or chutneys to serve (optional)

Instruction

  • Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
  • Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
  • Next add in the chicken. Stir well to coat the meat in the onions and spices and then add the sliced peppers, chopped tomatoes, salt and pepper.
  • Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the chicken has cooked through and the sauce has reduced to your liking. Stir occasionally.
  • Stir in the chopped fresh coriander (cilantro) and remove from the heat.
  • Serve with plain boiled rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro)