45 mins (you’ll kick yourself if you don’t make double)
I really can’t believe how good this it- I’ve dabbled in dhals, jalfrezis and rogan joshes but none were as quick and delicious as this one.
The kids loved it, I only put one red chilli in it so that’s probably why. You could hide and abundance of veg in here too. I made it with chicken, but you could substitute pumpkin, aubergine, okra or just about anything. Except maybe more peppers.
For 4 (but do make for 8- it’s worth it)
For the red pepper paste
2 red peppers deseeded and roughly chopped
1/2 a red onion chopped
1 x 2cm cube ginger chopped
5 garlic gloves
1 tsp ground coriander
2 tsp ground cumin
70g flaked almonds
a pinch of cayenne
If you want a little spice, add a chilli, dried chilli flakes or smoked paprika
For the sauce
1 tbsp of sunflower oil
4 chicken breasts (or 8 thighs) cut into pieces
300ml chicken stock
Juice 1/2 lemon
Salt and Pepper
Fresh coriander, chopped
Throw all the ingredients for the paste with a good pinch of salt and a little oil into a food processor or liquidiser and blitz until you have a smooth paste. Heat the oil until hot, tip in the paste and fry gently for 10 mins. (oh it smells so good!) Add the chicken, season well and cook for 10 mins, turning the chicken over in the paste. Add enough stock to make a thick sauce and bring to the boil. Turn down heat and simmer uncovered for another 15 minutes.
To finish, add a squeeze of lemon, sprinkle of coriander and serve with rice.