Chicken Rougaille

Nation: Ireland

Type: One dish

Ingredients:

• 1 tbsp of finely chopped coriander leaves
• 1 long red chilli, chopped
• 1 tbsp of finely grated ginger
• 2 tsp of ground tumeric
• 2 tsp of ground cumin
• 1 large onion, finely chopped
• 1/2 tsp of cinnamon
• 10 curry leaves
• 400 g of canned chopped tomatoes
• 500 g of chicken breast diced ( or 1 kg of king prawns, peelde with tails intact)

1. Heat 1 tbsp of oil in a pan and add the chicken
2. Cook for 3-5 minutes, remove and put aside
3. Using a mortar and a pestle, pound coriander, chilli and ginger.
4. Stir in tumeric and cumin.
5. Heat oil in a frying pan over medium-high heat. Add onion, stirring for 5 minutes or until softened.
6. Add coriander mixture, cinnamon and curry leaves. Stir for 1 minute.
7. Add tomatoes and 375 g water. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened.
8. Return the chicken to the pan, cover and cook for 10 minutes until chicken is tender and cooked through.
9. Season, then serve with rice.