I am a huge fan of Indian style cuisine. I love the mixes of aromatic spices, juicy onions and chillies, fresh herbs, meats and vegetables. I love the fact that you don’t really need cutlery to eat it, just a piece of naan bread or a warm chapati to scoop up the deliciousness. This recipe is a favourite in our house and we hope you like it too.
- 2 teaspoons of turmeric
- 2 teaspoons of smoked paprika
- 2 teaspoons of cumin seeds
- 2 teaspoons of mustard seed
- Pince of sea salt
- 1 large onion
- 1 green chilli*
- 1 red chilli – finely sliced for garnish
- 1 red pepper – de-seeded and sliced
- 2cm piece of fresh ginger, peeled
- 2 cloves of garlic
- 400g can of tomatoes in juice
- 400g can of coconut milk
- 2 tablespoons of fresh coriander
- 1 tablespoon of Coconut oil
*Chillies vary in their heat intensity depending on the type and where you buy them from. Before throwing in a whole chilli, see how hot the chilli is to avoid spoiling your dish. Remember, once its in the is no getting it back out again, so my advice would be to add a little at a time.
**I have just put chicken on the ingredients list. As a rule I use one chicken breast per person but there is no reason not to use chicken thighs or even left over roast chicken in this dish if you prefer.
Method – to serve 2 as a main meal
In a food processor blend the onion, garlic, ginger and chilli into a paste.
In a large, wide, oven proof pan heat the coconut oil and brown off the chicken. Add in the onion paste and cook off for a couple of minutes.
Stir in the spices and salt.
In the processor blend together the tomatoes and coconut milk. Add this to the pan.
Bring the pan to a simmer on the hob, add in the sliced red pepper and check the sauce for its heat. If needed add a little more chilli.
Transfer the pan to the oven. Bake uncovered for 40-50 minutes. Sprinkle over some fresh red chilli and the chopped coriander.
Serve with some rice, chapati’s and some pickles of your choice.