Ladakhi chicken curry recipe

• 2 Red onions, roughly chopped
• 8 Cloves garlic, roughly chopped
• 1 tbsp Roughly chopped ginger
• 2 Green chillies, roughly chopped
• 3 Ripe tomatoes, roughly chopped
• 1 tsp Chilli powder
• 2 tbsp Vegetable oil
• 800 g (28.2oz) Chicken breast fillet, sliced into thin strips
• 2 tsp Salt
• 2 tbsp Chopped coriander leaves

1. Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food processor and blend ?until smooth.
2. Heat the oil in a frying pan and add the chicken.
3. Fry over a medium heat for 1 minute only, then remove from the pan and set aside.
4. Tip the onion and tomato paste into the same pan and fry over a medium heat for 40 minutes until softened and sauce-like, adding a little water if it appears too dry.
5. Add the chicken and stir into the sauce until well coated.
6. Cook for 3 minutes, then season with the salt and remove from the heat.
7. Stir through the fresh coriander and serve hot with steamed rice.

red onions, garlic, ginger, green chillies, tomatoes, chilli powder, vegetable oil, chicken breast fillet, salt, coriander leaves

Taken from www.lovefood.com/guide/recipes/13905/christine-manfields-ladakhi-chicken-curry (may not work)