Chilli chicken curry

• medium onion↗1

  roughly chopped

• 3cm root ginger

  roughly chopped

• garlic cloves↗2

  roughly chopped

• vegetable oil↗2 tbsp tbsp
• cumin seeds↗1
• turmeric
• hot chilli powder

  or ½ tsp cayenne pepper

• can chopped tomatoes230g g
• potato↗350g g

  peeled and cut into rough chunks

• boneless skinless chicken↗500g g

  breasts, cut into 3cm chunks

• garam masala
• chopped fresh coriander2 tbsp tbsp
• natural yogurt↗

  to serve

Step-by-step instructions

1. 1

   Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.

2. 2

   Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.

3. 3

   Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.

4. 4

   Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.