Chicken & ricotta in wine

Ingredients

2 tablespoons vegetable oil

2 onions, finely chopped

1 medium chicken, cleaned and cut into small pieces

4 tomatoes, finely chopped

salt

For the spice paste

1 large bunch of fresh coriander leaves, roughly chopped

1 large onion, roughly chopped 10 fresh green chillies

5 garlic cloves

5cm/2in piece of fresh root ginger, chopped

2 cinnamon sticks, about 5cm/2in each

2 teaspoons coriander seeds  
1 teaspoon cumin seeds

1 teaspoon peppercorns

1 teaspoon poppy seeds

¹⁄4 teaspoon ground turmeric

2 cardamom pods

2 cloves

Directions:

• Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.

• In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.

• Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.

• Remove the lid from the pan and continue cooking, uncovered, for a further 5-10 minutes until the chicken is done. Serve hot.