Tomato, ginger and chicken curry

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Haven’t we made a beautiful boy?

Serves 3

2 chicken breasts (they were big, though; I’d go for three or four if they were small)

1 tablespoon olive oil

1 piece ginger, grated or finely chopped

2 garlic cloves, crushed

2 small onions, sliced

2 teaspoons turmeric

1/2 teaspoon chili flakes

6 tomatoes, quartered

Salt and pepper

Small bunch coriander, stalks chopped and (separately) leaves chopped

Couple of tablespoons of water

Fry the onion, garlic and ginger till translucent and then add the chili, turmeric and chopped coriander stalks. Fry for another minute or so then add the chicken, frying till white, and the tomatoes, salt and pepper and water. Season, cover and cook for another ten to fifteen minutes.

Stir through the chopped coriander when you’ve taken the curry off the heat to serve. I dish up Bert’s before I add the herbs as helping him pick each small piece of leaf off is too much of an arse-ache not the best use of my time.

We had ours with rice and spiced cauliflower. Bert carefully laid each piece of cauliflower out in a neat row by his dish, making his point clear, though he did try some later.

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