Nigerian Chicken Sauce

1. Cut the chicken breasts into bite-sized chunks, season with the garlic powder, half the curry powder, the thyme, black pepper, one crumbled stock cube and a little salt, and leave to marinate for 15 minutes.
2. Roughly blend or finely chop two of the tomatoes with the red bell pepper and half the red onion into a coarse paste, and finely slice the remaining onion and dice the last tomato.
3. Heat the oil in a saucepan over medium-high heat and fry the seasoned chicken for about 6 to 8 minutes, turning, until lightly browned and cooked to an internal temperature of 74C, then lift out and set aside.
4. In the same oil soften the sliced onion for 2 minutes, stir in the tomato paste and fry for a minute until it darkens, then pour in the blended tomato and pepper mixture.
5. Cook the sauce over medium heat for 10 to 12 minutes, stirring often, until it thickens and the raw tomato smell disappears and the oil begins to show at the edges.
6. Stir in the remaining curry powder, the second crumbled stock cube and the diced tomato, and season with salt to taste.
7. Return the chicken to the pan, add a splash of water if needed to loosen, and simmer everything together for 5 minutes so the chicken soaks up the sauce before serving with rice or boiled yam.

You'll use: Frying pan / skillet · Saucepan · Pan · Blender