2 red onions, roughly chopped
8 cloves garlic, roughly chopped
1 tablespoon roughly chopped ginger
2 green chillies, roughly chopped
3 ripe tomatoes, roughly chopped
1 teaspoon chilli powder
2 tablespoons vegetable oil
800 g chicken breast fillet, sliced into thin strips
2 teaspoons salt
2 tablespoons chopped coriander leaves
Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food processor and blend until smooth.
Heat the oil in a frying pan and add the chicken. Fry over a medium heat for 1 minute only, then remove from the pan and set aside.
Tip the onion and tomato paste into the same pan and fry over a medium heat for 40 minutes until softened and sauce-like, adding a little water if it appears too dry.
Add the chicken and stir into the sauce until well coated. Cook for 3 minutes, then season with the salt and remove from the heat. Stir through the fresh coriander and serve hot with steamed rice.
By Christine Manfield from 'Tasting India' (Penguin Aus, 2011).