|Serves: Up to 6 people||Recipe course: Main dishes||Total time (min.): 75|
Oil 4 tbsp
Garlic 6 cloves
Green pepper (deseeded) 1 - sliced
Curry Powder 4 tbsp
Seasoning to taste
Tinned plum tomatoes 400g
Chicken breasts 6 - skinned and cut into bite-sized cubes
Red pepper (deseeded) 1 - sliced
Coriander 4 tbsp - finely chopped
Fresh tomatoes 4 - cut into quarters
A sprig of fresh coriander as a garnish
1 - Attach the thick slicing disc to the food processor.
2 - Slice the garlic, onion and red pepper.
3 - Add some water to the curry powder to make a paste.
4 - Heat the oil in a saucepan over a medium heat.
5 - Add the onion, garlic and spices, cook until the vegetables are cooked.
6 - Then add the tinned tomatoes, cook for a further 20 minutes.
7 - Take off the heat and allow to cool to room temperature.
8 - Attach the knife blade to the food processor.
9 - Place the contents into the food processor and process until the sauce is smooth.
10 - Place the chicken breasts into an oven proof casserole dish.
11 - Slice the green pepper and add to the dish.
12 - Cut the fresh tomatoes into quarters lengthwise and add them to the dish.
13 - Pour the sauce over the top.
14 - Cover the dish with tin foil or a tightly fitting lid.
15 - Place into an oven set at 180ºC for 30 to 40 minutes or until the chicken is cooked.
16 - Chop the coriander in the food processor, sprinkle on top, and serve with rice.
Chef’s tip: Wash the bowl and knife blade in hot soapy water after making the sauce.