fperkins.com – Frank Perkins

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Source

jamieoliver.com

Servings/Yield

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Ingredients

• ½ fresh chili, deseeded
• 1 clove garlic, peeled
• ½ ounce ginger
• 1 tablespoon vegetable oil
• pinch paprika
• ½ tablespoon garam masala
• teaspoon tomato puree
• 3 sprigs fresh coriander, leaves picked and chopped, stalks reserved
• 1 pound chicken breasts, diced
• 1 small onion, peeled and sliced
• ½ red pepper, sliced
• ½ green pepper, sliced
• pinch cinnamon
• pinch ground coriander
• pinch tumeric
• 16 ounces can plum tomatoes
• 3 ounces plain yogurt
• 3 ounces heavy cream

Method

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.