Method

1. 01

   Prepare the Chicken and Aromatics7 min

   Cut the chicken breasts into 2.5 cm bite-sized pieces. Finely chop the onion. Crush the garlic cloves, grate the fresh ginger, and thinly slice the green chilli(es), removing seeds for less heat if preferred.

2. 02

   Sauté the Onions7 min

   Heat the vegetable oil in a large, heavy-based pan or karahi over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.

3. 03

   Add Ginger, Garlic, and Chilli1 min

   Stir in the crushed garlic, grated ginger, and sliced green chilli. Cook for another 1 minute, stirring constantly, until fragrant, being careful not to burn the garlic.

4. 04

   Toast the Spices1 min

   Reduce the heat to medium. Add the ground cumin, ground coriander, turmeric powder, and hot chilli powder to the pan. Cook for 30-60 seconds, stirring continuously, until the spices are aromatic.

5. 05

   Brown the Chicken4 min

   Add the chicken pieces to the pan. Increase the heat to medium-high and cook for 3-5 minutes, stirring frequently, until the chicken is sealed and lightly browned on all sides.

6. 06

   Build the Sauce3 min

   Stir in the tomato purée and cook for 1 minute. Then, add the tinned chopped tomatoes, 100 ml of water, and salt. Bring the mixture to a simmer, scraping any bits from the bottom of the pan.

7. 07

   Simmer the Curry10 min

   Reduce the heat to low, cover the pan, and simmer for 10 minutes, allowing the flavours to meld and the chicken to cook through. Stir occasionally to prevent sticking.

8. 08

   Add Peppers and Finish7 min

   While the curry simmers, deseed and cut the red and green bell peppers into 2 cm chunks. After 10 minutes, uncover the pan, stir in the bell peppers, and cook for another 5-7 minutes, until the peppers are tender-crisp and the sauce has thickened to your desired consistency. Finally, finely chop the fresh coriander and stir through just before serving.