You will need:
- 2 onions, diced
- 2 tbsp vegetable oil
- 4 cloves garlic, finely chopped
- 1 large red chilli finely chopped (adjust amount to personal taste)
- 1 thumb sized piece of fresh ginger, finely chopped
- 3 tsp Garam Masala
- 2 tsp Cayenne Pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 300g tomato puree
- 200g chicken stock
- 500g passata
- 4 chicken breasts, diced
- 4 boneless chicken thighs, diced
- Juice of ½ lemon
- Chopped coriander
Let's make it:
Step 1:
Heat a suitable sized frying pan over a medium heat, add the oil and onions, sauté for approximately 5 minutes until starting to brown.
Step 2:
Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
Step 3:
Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.
Step 4:
Spoon the contents into the removable stoneware bowl. Add the puree, stock, passata and diced chicken.
Step 5:
Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.
Step 6:
Stir in the lemon juice.
Step 7:
Serve topped with a handful of freshly chopped coriander and steamed basmati rice.
