2 tablespoons vegetable oil
2 onions, finely chopped
1 medium chicken, cleaned and cut
into small pieces
4 tomatoes, finely chopped
For the spice paste
1 large bunch of fresh coriander
leaves, roughly chopped
1 large onion, roughly chopped
10 fresh green chillies
5 garlic cloves
5cm/2in piece of fresh root ginger,
2 cinnamon sticks, about
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon poppy seeds
1⁄4 teaspoon ground turmeric
2 cardamom pods
• Put all the ingredients for the spice paste in a blender or food processor,
and work to a very fine paste. Set aside.
• In a large saucepan, heat the oil over a medium heat. Add the onions
and sauté for 5 minutes or until the onions are golden brown. Stir in the
spice paste, reduce the heat and cook for a further 5 minutes.
• Add the chicken, tomatoes and a little salt, and mix well. Cover and
cook gently for 15 minutes, stirring occasionally.
• Remove the lid from the pan and continue cooking, uncovered, for a
further 5–10 minutes until the chicken is done. Serve hot.