2 red onions, roughly chopped
8 cloves garlic, roughly chopped
1 tablespoon roughly chopped ginger
2 green chillies, roughly chopped
3 ripe tomatoes, roughly chopped
1 teaspoon chilli powder
2 tablespoons vegetable oil
800 g chicken breast fillet, sliced into thin strips
2 teaspoons salt
2 tablespoons chopped coriander leaves
Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food processor and blend until smooth.
Heat the oil in a frying pan and add the chicken. Fry over a medium heat for 1 minute only, then remove from the pan and set aside.
Tip the onion and tomato paste into the same pan and fry over a medium heat for 40 minutes until softened and sauce-like, adding a little water if it appears too dry.
Add the chicken and stir into the sauce until well coated. Cook for 3 minutes, then season with the salt and remove from the heat. Stir through the fresh coriander and serve hot with steamed rice.
By Christine Manfield from 'Tasting India' (Penguin Aus, 2011).
www.penguin.com.au
