Chicken Dopiaza

Ingredients – Serves 4

(This recipe works just as well with beef, pork or lamb)

4 skinless and boneless chicken breasts, all fat removed and cut into bite-size chunks

1 medium white onion roughly chopped

1 medium white onion cut into 8 wedges

1 medium red onion cut into 8 wedges

3 garlic cloves, crushed

30g fresh root ginger, peeled and finely chopped

3 tbsp tomato purée

275g can chopped tomatoes

1 chicken stock cube, crumbled

2 tsp brown sugar

4 tsp garam masala powder

2 tsp medium curry powder

½ tsp ground cumin

100g cherry tomatoes, halved or quartered

Generous handful of fresh spinach leaves

Method

Preheat your oven to 220°C / fan 200°C / gas 7.

If making the lamb version, coat a frying pan with low calorie cooking spray and brown the lamb chunks over a medium heat.

Put the roughly chopped white onion, garlic, ginger, tomato purée, tomatoes, stock cube, sweetener and all the spices in a large saucepan over a high heat – add the lamb chunks at the same time if you’re making that version.

Stir in 500ml boiling water and bring to a simmer, then reduce the heat to low, cover and cook for 15 minutes.

If making the lamb version, fish out all the lamb chunks temporarily and put to one side. Lamb is a pain in the backside because it takes longer to cook than beef or chicken.

Whizz the sauce until smooth using a stick blender or food processor, then add the lamb chunks back in if applicable.

Add the chicken, beef or pork to the sauce at this point if you’re making one of those versions

Put the white and red onion wedges in a large non-stick roasting tin, spray with frylight and toss well. Roast in the oven for 15-20 minutes, turning halfway.

Add the cherry tomatoes and roasted onions to the sauce and simmer for a further 15 minutes.

Add the spinach leaves, stir gently until wilted and serve with rice.