Chicken Masala

Ingredients:

4 skinless chicken breasts

2 medium onions

2 red birds eye chilli

2 cloves of garlic

Thumb sized piece of ginger

Handful of fresh coriander

1 teaspoon of cumin powder

1 teaspoon of garam masala

Serves: 4

½ teaspoon of turmeric

1 teaspoon of coriander powder

½ tin of chopped tomatoes (400g)

1 tablespoon olive oil

½ cup of water

30g of flaked almonds

½ lemon

Preparation

Finely dice your onions and chop your coriander stalks, keep the leaves separately.
Make a fine paste with your ginger, garlic and chilli in a pestle mortar or in a food processor.
Dice your chicken into bitesize pieces, then wash your hands!
Heat your olive oil in a saucepan at medium heat and fry your onions until golden brown.
Add the coriander powder, cumin, garam masala, your fine paste and coriander stalks to your saucepan.
Mix frequently and add water if the paste sticks to the pan.
Add the canned tomatoes and cook for 5 minutes.
Add your chicken and ½ cup of water and simmer on a low heat until the chicken is thoroughly cooked (25mins).
Garnish with the coriander leaves, squeeze of lemon and flaked almonds.

Make the paste in advance and

freeze in ice cube trays!