Ingredients:

  • 1 tablespoon olive oil
  • 600 g chicken breast, cut into bite-size pieces
  • 1 onion, sliced
  • 2 cloves garlic, crushed or grated
  • 1 cm fresh ginger, grated
  • ½ teaspoon dried chili flakes (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 400 g tin chopped tomatoes
  • 200 ml water
  • 1 red bell pepper, chopped into bite-size pieces
  • 1 green bell pepper, chopped into bite-size pieces
  • Salt and pepper to taste
  • 2 tablespoons fresh coriander, roughly chopped, plus extra for garnish

Instructions:

  1. Place olive oil in a large non-stick frying pan over high heat for 1 minute.
  2. Add chicken pieces and fry for 3 minutes until browned but not fully cooked; transfer to a plate with juices.
  3. Lower heat, add sliced onion to the pan, and sauté for 2 minutes.
  4. Stir in garlic, ginger, chili flakes, cumin, coriander, paprika, and garam masala; cook for 1 minute.
  5. Add tinned tomatoes, water, chopped peppers, salt, and pepper; stir to combine.
  6. Turn heat up high to bring to boil; then reduce heat and simmer for 10 minutes.
  7. Incorporate part-cooked chicken into the sauce; cook on low for an additional 10 minutes, stirring occasionally.
  8. Remove from heat, stir in fresh coriander, garnish with extra coriander, and serve.