Chicken Patia

Ingredients

FOR THE BASE

• 4 large onions, coarsely chopped
• 150 ml vegetable oil
• 6 large garlic cloves, minced
• 1 three-inch chunk ginger, grated
• 1 tablespoon ground coriander
• 2 tablespoons hot paprika
• 2 teaspoons ground turmeric
• 480 g chopped tomatoes
• water
• 2 teaspoons salt

FOR THE PATIA

• 4 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 large garlic clove, minced
• 1 one-inch chunk ginger, grated
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1 teaspoon salt (to taste)
• 1-2 fresh red chili peppers, finely chopped (to taste)
• 1 large bunch fresh coriander, coarsely chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 6 golf-ball sized tomatoes, quartered
• 4 chicken breasts, diced
• 1 chicken stock cube
• 200 ml water

Directions

1. 1

   FOR THE BASE.

2. 2

   Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.

3. 3

   Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.

4. 4

   Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).

5. 5

   Puree with a hand blender, split into three portions and freeze two of them when cooled.

6. 6

   FOR THE PATIA.

7. 7

   Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.

8. 8

   Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.

9. 9

   Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.

10. 10

    Stir in the fresh coriander before serving.