1 Small Red Pepper, deseeded and cut into 2.5cm pieces
1 Green Pepper, deseeded and cut into 2.5cm pieces
1 tsp Garam Masala
g Fresh Coriander
Method
1
Step 1
Cut chicken into 2.5cm cubes and put in a non-metallic bowl. Add lemon juice and half the salt and rub well into the chicken. Cover and leave to marinade in the fridge for 20 minutes. Heat 3 tablespoons of oil in a heavy based pan over a medium heat.
2
Step 2
Add the onion and cook, stirring frequently for about 8 minutes until lightly browned. Add the garlic and ginger purees and cook for 3 minutes.
3
Step 3
Add turmeric, cumin, coriander and chilli and cook, stirring for about a minute.
4
Step 4
Add tomatoes and cook for a further 2-3 minutes, stirring frequently until the oil separates from the spice paste.
5
Step 5
Add marinated chicken, increase the heat slightly and cook stirring until it changes colour.
6
Step 6
Add the warm water and bring to the boil - reduce heat, cover and simmer for 25 minutes.
7
Step 7
Heat the remaining 1 tablespoon of oil in a small frying pan over low heat and add the garlic and cook, stirring frequently until browned. Add the red and green peppers, increase the heat to medium and stir fry for 2 minutes.
8
Step 8
Then stir the garam masala. Fold the pepper mixture into the curry - taste and add remaining salt if required. Remove from the heat and sprinkle over fresh coriander.n
Ingredients
lbs Boneless Chicken Breast or Thigh
g Lemon Juice
1 tsp Pink Himalayan Salt
4 tbsp Olice Oil
1 Onion, finely chopped
2 tsp Garlic Puree
2 tsp Ginger Puree
1 tsp Ground Turmeric
1 tsp Ground Cumin
2 tsp Ground Coriander
1 Hot Chilli, diced
149 g Chopped Tomatoes
150 ml Warm Water
1 Large Garlic Clove, finely chopped
1 Small Red Pepper, deseeded and cut into 2.5cm pieces
1 Green Pepper, deseeded and cut into 2.5cm pieces