- 4 boneless, skinless chicken breasts, cubed
- 3cm piece fresh root ginger, peeled and chopped
- 2 garlic clove, chopped
- 1 tsp mild chilli powder
- 2 tbsp fresh coriander, chopped
- juice of 1 lime
The same shape, but smaller than…
- 2 tbsp vegetable oil
- 1 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red chilli
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp ground turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 284ml carton double cream
- juice of ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- basmati rice and naan bread, to serve
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.