1 large bottled roasted red pepper in brine, drained
2 medium onions, 1 roughly chopped and 1 sliced
30g root ginger, peeled and roughly chopped
4 large garlic cloves
1 small red pepper, deseeded and sliced
1 small yellow pepper, deseeded and sliced
2 tsp hot curry powder
2 tsp garam masala
230g can chopped tomatoes
4 tbsp tomato purée
1 chicken stock cube, crumbled
700g skinless and boneless chicken breasts, cut into bite-sized pieces
10g fresh coriander, chopped
salt and freshly ground black pepper
Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.
Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.
Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.
Add the chicken and simmer for 10 minutes or until the chicken is cooked through.
Stir through the coriander, season to taste
Serve hot with rice and or vegetables