About this recipe:Who needs a takeaway when you have this recipe? Use lamb or beef, if you prefer.
4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato purée
2 tomatoes, chopped
1 teaspoon white wine vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 red pepper, chopped
500g (1 1/4 lb) skinless, boneless chicken breast fillets - cooked and chopped
salt to taste
4 sprigs fresh coriander, for garnish
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oil in a large frying pan over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato purée, tomatoes and vinegar. Season with turmeric, cumin, coriander, cayenne pepper and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
Mix the red pepper and chicken into the frying pan. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with fresh coriander sprigs to serve.