Easy Chicken Madras

1 onion peeled and quartered

2 garlic cloves

thumb-sized chunk of ginger peeled

½ red chilli

1 tbsp vegetable oil

½ tsp turmeric 

1 tsp ground cumin

1 tsp ground coriander

1-2 tsp hot chilli powder (depending on how spicy you like it)

4 chicken breasts, cut into chunks

400g can chopped tomatoes

Mushrooms (optional)

Spinach (optional)

• Blitz 1 quartered onion, 2 garlic cloves, a thumbsized chunk of ginger and ½ red chilli together in a  food processor until it becomes a coarse paste.
• Heat 1 tbsp vegetable oil in a large pan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
• Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
• Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all. 
• Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
• Add the sliced mushrooms 5 mins before serving, and the spinach 2 minutes before. Serve with rice and or naan bread.