Makes: 2 servings
Takes: 15 minutes preparation + 30 minutes cooking time
Ingredients
1 tbsp olive oil
1 medium onion
1 garlic clove
3cm piece of fresh ginger root
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp garam masala
2 ripe tomatoes
2 medium boneless, skinless chicken breasts
150ml (1/4 pint) chicken stock
2 tbsp half-fat creme fraiche
salt and freshly ground black pepper
Method
- Heat the oil in a large saucepan. Finely chop the onion and crush the garlic, add to the pan and cook for 5 minutes until softened.
- Finely grate the ginger and add to the pan with the spices, cooking for a further minute.
- Chop the tomatoes and cut the chicken into bite-sized pieces. Add tomatoes and chicken to the pan with the chicken stock and bring to the boil.
- Turn the heat down to medium and simmer for about 20 minutes, until the sauce is thick and rich.
- Turn off the heat and stir in the creme fraiche, adding salt and pepper to taste.
It's easy to increase the quantities (especially if wanting to freeze part of the sauce) but allow extra cooking time.
You can use garlic puree, ginger puree and a couple of tinned tomatoes if preferred.
