Ingredients :
- 4 skinless skinless chicken breasts, cubed
- 3cm fresh root ginger, peeled and chopped
- 2 cloves of garlic, chopped
- 1 teaspoon mild chilli powder
- 2 tablespoons fresh cilantro, chopped
- Juice from 1 lime
- 2 tablespoons vegetable oil
- 1 onion
- 1 red chilli
- 1 teaspoon of turmeric
- 284ml double cream
- juice ½ lemon
How To Make :
- Combine chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp oil in a bowl. Stir, and set aside. Cut onions, and seeds and chili pieces.
- Heat a large pan. Boil chicken for about 6-8 minutes, stirring occasionally
- While waiting for the chicken cooked, heat the remaining oil in a frying pan and fry the onion and chili for 3-4 minutes until softened. Add turmeric and stir-fry for 1 minute. Lower the temperature, pour cream and simmer for 2-3 minutes
- Add chicken and simmer for 5 minutes, add lemon juice, let stand perfectly. Serve with rice and naan bread.
