Ingredients

• 80g Garlic 
• 400g Onions 
• 1 Green pepper (deseeded) 
• 1 Red pepper (deseeded) 
• 60ml (4 tbsp) Curry Masala 
• 60ml (4 tbsp) Ghee 
• 450g Tinned plum tomatoes 
• 200ml Water 
• Chicken breast – skinned and cut into bite-sized cubes 1 kg
• Fresh tomatoes (about 4 tomatoes), cut into quarters
• Seasoning (salt and pepper)
• 60ml (4 tbsp) Coriander (finely chopped) 
• A sprig of fresh coriander to garnish

Tools

• Food Processor
• Flexi Beater

Method

1. Slice the garlic and onions in the Food Processor using the thin slicing plate using speed 3, reserve and then slice the peppers. Make a paste out of the Curry Masala (see Cook's note 1 on page 88).
2. Add the ghee, garlic, onions and the paste to the bowl. Attach the Flexi Beater, set the temperature to 140ºC and the speed to stirring 1 and cook for 7 minutes (see Cook's note 2 on page 88). Add the tinned tomatoes and water and cook for 5 minutes.
3. Turn the temperature off and allow to cool slightly. Purée the contents of the bowl in the Food Processor using the Knife Blade on speed 4.
4. Return the contents of the Food Processor to the bowl and add the sliced peppers. Attach the Stirring Tool to the machine, reset the temperature to 140ºC and cook until the sauce darkens - this will take about 10 minutes. Lower the temperature to 90ºC. Add the chicken pieces and tomato quarters and maintaining the stirring speed, cook for another 10-15 minutes or until cooked.
5. Add the salt and pepper and the chopped coriander. Place in the serving dish and garnish with coriander.