Chicken Patia - cooking recipe

Ingredients

FOR THE BASE
4 large onions, coarsely chopped
150 ml vegetable oil
6 large garlic cloves, minced
1 three-inch chunk ginger, grated
1 tablespoon ground coriander
2 tablespoons hot paprika
2 teaspoons ground turmeric
480 g chopped tomatoes
water
2 teaspoons salt
FOR THE PATIA
4 tablespoons vegetable oil
1 medium onion, finely chopped
1 large garlic clove, minced
1 one-inch chunk ginger, grated
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1 teaspoon salt (to taste)
1 -2 fresh red chili pepper, finely chopped (to taste)
1 large bunch fresh coriander, coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
6 golf-ball sized tomatoes, quartered
4 chicken breasts, diced
1 chicken stock cube
200 ml water

Preparation

FOR THE BASE.
Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.
Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).
Puree with a hand blender, split into three portions and freeze two of them when cooled.
FOR THE PATIA.
Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
Stir in the fresh coriander before serving.