ingredients
• 1 fresh red chilli, deseeded
• 1 clove of garlic, peeled
• 15g fresh ginger
• 1 tablespoon vegetable oil
• a pinch of paprika
• 1 tablespoon garam masala
• a teaspoon of tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400g chicken breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• 1 red pepper, deseeded and sliced
• 1 green pepper, deseeded and sliced
• a pinch of ground cinnamon
• a pinch of ground coriander
• a pinch of turmeric
• 1 x 400g tin plum tomatoes
• 100ml plain yoghurt
• 100ml double cream

For the marinade

Blitz the chilli, garlic, ginger and vegetable oil in the food processor.

Add the paprika, garam masala and tomato puree, plus the coriander stalks,

and blitz again to form a paste. Place the chicken pieces in a large bowl,

coat them with the marinade and leave in the fridge overnight.

The next day


In a little vegetable oil, on a medium heat, fry the onion,

peppers and spices in a large saucepan.

Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt.

Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked.

Just before serving, stir through the double cream and chopped coriander leaves.

Serve with fluffy boiled rice and a mixed leaf salad