ingredients for 2
1-2 chicken breasts, skinned and cut into large chunks
1 small onion, chopped
1 red pepper, diced or sliced
2 tomatoes, peeled (see Top Tip at end), deseeded, and diced
½ teaspoon chilli powder (more/less as per taste)
½ teaspoon ground cumin
½ teaspoon ground coriander
1½ tablespoons tomato puree
1 tablespoon lemon juice
½ tablespoon lime juice
black pepper, to taste
- Combine the sauce ingredients into a paste.
- Add the chicken and other ingredients.
- Optional: marinate the chicken in the paste with or without the vegetables (see Top Tips)
- No need for oil: thanks to the juices from the tomato, simply cook in a pan for ~15 minutes or until the chicken is cooked through and the tomato has broken down into the sauce.
- Serve with rice, or in a wrap.
- Peeling tomatoes easier than it sounds: submerge the tomatoes in boiling water for a couple of minutes. You can test if they’re ready to peel by pricking with a knife – does the skin start to peel back from the cut? If not, leave for another short while. When ready, carefully remove the tomatoes (or pour away the hot water) and immediately plunge into cold. The skins should now be very easy to remove! A similar trick can be used with shallots.
- This dish can be prepared the evening before and left in the fridge overnight for a quick dinner the next day.
- Works very well cold, too – I make this double batch, eat half hot with rice, and take the other half cold in a wrap for lunch the next day.