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2 onions, coarsely chopped

2 red chile peppers, stemmed and seeded

1 (2 inch) piece fresh ginger, grated

2 cloves garlic

1 splash water, or as needed

Salt and ground black pepper to taste

1 tablespoon vegetable oil

0.25 cup Madras curry powder

4 skinless, boneless chicken breasts, cut into large chunks

1 (14 ounce) can chopped tomatoes

0.5 cup chopped cilantro, or to taste

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1. Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.

2. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.

3. Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.

4. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Optional: Add frozen veggies and cilantro stalks.