Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

4 tbsp ghee or vegetable oil
1 large or 2 small onions, chopped
1 tbsp garlic, crushed
2 tbsp Madras curry paste
4 tinned plum tomatoes, drained and chopped
¼ green pepper, chopped
½ pint water
4 tsp chilli powder
3 tsp garlic, crushed
1½ lb chicken breast fillet, diced
4 fresh tomatoes, chopped
1 red pepper, chopped
8 fresh green chillies, chopped
1 tsp salt
1 tsp ground black pepper
4 fresh red chillies, chopped

Method

1. Heat 2 tbsp oil in a karahi or wok on medium-high.
2. Add the onion, garlic and curry paste and fry for about 5 minutes, until the onion and garlic have softened.
3. Add the tomatoes, green pepper and water, and cook for about another 2 minutes.
4. Transfer to a large jug and blitz with a hand blender, then set aside.
5. Put the chicken into a bowl. Add the flour and mix well until coated.
6. Clean the karahi and increase the heat to very hot.
7. Add the remaining ghee and fry the chilli powder and garlic for about 30 seconds.
8. Add the chicken and stir-fry for about three minutes until no pink remains.
9. Add the reserved curry gravy, fresh tomatoes, red pepper, red chillies, salt and black pepper, and simmer for about 15 minutes, until cooked.
10. Garnish with the red chillies and serve with basmati rice and poppadums.