Cook the rice according to your preferred method.
Chop the onion, ginger, and garlic. Sauté them in a pan with olive oil.
Add salt, turmeric, smoked paprika, Espelette pepper, garam masala, and cumin to the pan and mix well.
Pour in the tomato pulp and add a portion of the fresh coriander, including the stems.
Transfer the mixture to a blender, add 150ml of water, and blend until smooth.
Chop the chicken breasts into bite-sized pieces and brown them in the pan.
Pour the blended sauce over the browned chicken and let it simmer over low heat for 10 minutes.
Serve the chicken and sauce over the cooked rice, garnished with the remaining fresh coriander.
Cook it hands-free.
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