2 tomatoes
1 tsp rapeseed oil
2 skinless and boneless chicken breasts, chopped into 2cm pieces
3-4 garlic cloves, roughly chopped
1 green chilli, roughly chopped
2cm piece root ginger, peeled and roughly chopped
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
A pinch of salt
A pinch of garam masala (optional)
Some washed and chopped coriander leaves, for garnish

With a knife, score the skin of the tomatoes. Place them in a bowl of hot water from the kettle for about a minute. As the skin starts to come away from the flesh of the tomatoes, remove them from the water with a slotted spoon. Once they are cool enough to handle, peel away the skin. Place them in a food processor and blend until almost smooth.

Heat the oil in a non-stick frying pan and tip in the chicken. Fry for ten minutes until lightly browned on the outside. Remove the chicken and set aside. Add the blended sauce to the pan and cook for a minute. Tip in the cumin, coriander, turmeric and salt and cook for another minute.

Swill 150ml of water in the blender and pour into pan. Simmer for 6-8 minutes. Sprinkle the garam masala, if using and garnish with coriander leaves. Serve hot with plain basmati rice.