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To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices and salt. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
Heat 2 tbsp oil in a large saucepan over medium-high heat and seal the chicken on all sides. Remove from the pan and set aside on a plate, it won’t be cooked through at this point. Add the remaining oil and diced onion, cook for 10-15 mins over a medium heat until soft and translucent. Add the spices and cook for 2mins. Stir in the chopped tomatoes and return the chicken to the pan, cover and simmer for 15-20 mins until the chicken is cooked through. Check the seasoning.
Garnish with some coriander, fresh chilli and crispy onions and serve with flatbreads or rice, if you like.