1/2 fresh red chilli, deseeded
1 clove of garlic, peeled
15 g fresh ginger
1 tbsp vegetable oil
1 tsp paprika (or chilli powder if you want more heat)
1/2 tbsp garam masala
1 tsp tomato puree
Small handful fresh coriander stalks (leaves picked and chopped and reserved for serving)
400 g chicken breast, diced into bite sized pieces
1 small onion, peeled and sliced
1/2 red pepper, deseeded and sliced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp turmeric
400 g tinned plum tomatoes
100 ml plain yoghurt
50 ml single cream
For the marinade. Put the chilli, garlic, ginger and vegetable oil in the food processor and whizz to a paste. Then add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to a smooth paste. Place the chicken pieces in a large bowl, coat them with the marinade (and if you fancy it rub it in well with your hands). Then cover the bowl with cling film and leave in the fridge overnight.
The next day:
Put a large pan on a medium heat and add a little vegetable oil (if you want you can use Ghee), fry the onion, pepper and spices gently for about 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for about 20 minutes until your chicken is cooked. Stir through the cream and chopped coriander leaves just before serving. Serve with fluffy boiled rice and nann bread.
For a twist, cook your rice with cumin seeds and chopped coriander, start by adding a little oil to your pan add the cumin seeds and rice, mix to coat well and fry for 30 seconds, then add your coriander and water (based on 1 cup rice to 1.75 cups water) and once boiled and water has been absorbed, take off the heat and cover the pan with a tea towel to absorb the steam, this will take about 10-12 mins, then mix well with a fork. You might need to keep the tea towel on for a bit longer depending on how much steam there is but you will end up with lovely fluffy, delicately flavoured rice.