1 red pepper
2 medium - large onions
2 tomatoes
Large handful of mushrooms
2 cloves of garlic
2 chicken stock cubes
2 tsp dried chipotle chillies
3 heaped tsp coriander seeds, finely crushed.
2 heaped tsp garam masala
2 heaped tsp ground cumin
1/2 tsp turmeric
Cous-cous
Chop up the onions finely and fry until almost transparent. Remove skins from the tomatoes and chop the other vegetables into good sized chunks. Cube the chicken breasts into about 3/4 inch cubes.
Remove the onions from the pan and replace with the chicken. Fry up for a bit until pretty much browned on all sides. Add the onions and the other vegetables and fry up for another few minutes.
Make a well in the center of the pan, and fry up the spices for a minute and then stir into the rest. Crush the garlic and add.
Make up the stock in a pint of boiling water and add to the pan. Add more water to cover everything in the pan.
Heat until boiling, and then turn the heat down to a simmer. Cover and leave for an hour or more, checking periodically to make sure it's not boiling dry.
Remove the lid, and turn up the heat, and reduce down until you get to the desired consistency (1/2 hour?). Make the cous-cous up as per the packet once almost ready to go.
Serves 2, generously.
