Indian Chicken in a Roasted Pepper Sauce

Serves 4

1 kg (2 1/4 lb) boneless chicken breasts,
skin removed, cut into 2 inch chunks
100g (4 oz) onions, peeled and coarsely chopped
2.5 cm (1 inch) cube fresh ginger, peeled and coarsely chopped
3 large cloves garlic, peeled
25 g (1 oz) almonds, blanched
6 oz (6-7 nice size) roasted red jalapenos
1 Tbsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
2 tsp salt
7 Tbsp vegetable oil
250 ml (8 oz) water
2 Tbsp lemon juice
1/2 tsp coarsely ground black pepper

Combine onion, ginger, garlic almonds, peppers, cumin, coriander,
turmeric, cayenne and salt in a food processor or blender. Blend,
scraping the sides as needed, until you have a relatively smooth paste.
Put the oil in a large, wide, non-stick or cast iron pan and set over
medium-high heat. When hot, pour in all the paste. Stir and fry it for
about 10 minutes, stirring frequently. Put in the chicken, with the
water, lemonjuice and black pepper. Stir to mix and bring to a boil.
Lower heat and simmer gently for about 25 minutes, stirring several
times.

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