Preparation
Step: 1/10

Toast the spices in a dry pan over a medium heat for 4-5 minutes until aromatic, stirring constantly.

Step: 2/10

Allow the spices to cool and then crush them finely using a pestle and mortar.

Step: 3/10

Peel and finely chop the garlic, onion and ginger.

Step: 4/10

Heat 1 tbsp oil in a pan and fry the garlic, onion and ginger over a medium heat.

Step: 5/10

Place the plum puree and ground spices in a blender. Add vinegar and blitz to combine.

Step: 6/10

Wash the tomatoes, cut off the stem-base in a v-shape and cut into pieces.

Step: 7/10

Dice the chicken breast fillets and sprinkle with some salt.

Step: 8/10

Heat the remaining oil in a pan and fry the chicken over a medium heat until golden on all sides.

Step: 9/10

Add the plum and spice paste and cook, stirring, for 1 minute.

Step: 10/10

Add the tomato pieces and chicken stock and bring to the boil. Reduce the heat, cover and cook for about 20 minutes. Season to taste and serve with brown rice.