Chicken Dopiaza

with Raita and Onion Salad

Serves 4.

2 large onions, peeled and sliced
1 tsp ground ginger (or 2 tsp grated fresh ginger)
3-4 garlic cloves, peeled
1 tsp each ground turmeric, cumin and coriander
1/2 tsp chilli powder
400g can chopped tomatoes
1 chicken stock cube
1 tsp ground cinnamon
4 cardamom pods
2 whole cloves
2 bay leaves
4 chicken breast, cut into bite-sized pieces
salt.

1. Place one of the onions, the ginger and garlic in a food processor and blend until smooth. Transfer to a frying pan and add a dash of water. Cook for 4-5 mins.

2. Add the turmeric, cumin, coriander and chilli powder and continue to fry for 4-5mins.

3. Stir in the chopped tomatoes, 170ml/6floz warm water, stock, cinnamon, cardamom, cloves, bay leaves and a little salt. Cook until the sauce begins to thicken.

4. Add the remaining onion and diced chicken breast, bring to the boil and simmer for 20 mins. Remove the bay leaves before serving. (I also tend to fish out the cardamon and cloves too)

Serve with lemon and coriander rice.