For the paste:
1 large red onion (chopped)
4 cloves of garlic
1 thumb sized piece of ginger, chopped (approx. 40g)
150ml water

For the spices:
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric
¼ teaspoon dried chilli flakes (vary to your liking)
4 cardamom pods (remove seeds from pod)

For the sauce:
400g can chopped tomatoes plus a can of water
1 large tablespoon of malt extract
375g diced chicken

Place all the paste ingredients (apart from water) in a blender and blitz until smooth, then add the water and blitz again. Pour the contents in to a large saucepan, cover with a lid and cook on a low heat for 15 minutes to reduce the liquid into a fragrant paste. Next, stir in the spices and cook gently for 2 minutes to release their flavours. Next add the can of chopped tomatoes along with the water and malt extract and stir. Bring to the boil then simmer with the lid on for about 30 minutes. Add the chicken and simmer gently again for around 30 minutes with the lid removed. Serve with fluffy basmati rice, poppadum’s and naan bread.