|
Ingredients
|
Quantity
|
|
Chicken breast – boned and skinned
|
1 ½ pounds (675g)
|
|
Ghee or vegetable oil
|
4 tbsp
|
|
Cumin seeds
|
2 tsp
|
|
Garlic cloves – minced
|
4
|
|
2” piece ginger , finely chopped
|
1 piece
|
|
Spanish onion – peeled and chopped
|
1 large
|
|
Green chillies – finely chopped
|
2 or to taste
|
|
Green and red peppers – seeded and coarsely
chopped
|
½
|
|
Minced cilantro
|
2 tbsp
|
|
Tomatoes – chopped
|
2 to 3
|
|
Salt
|
to taste
|
|
Lemon juice
|
|
|
Spices:
|
|
|
Paprika
|
1 tsp
|
|
Turmeric
|
½ tsp
|
|
Curry powder
|
2 tsp
|
Cut the chicken into bite-sized pieces. Heat the oil and fry the
cumin seeds for 1 minute. Add the garlic and fry for 1 minute, then add the
ginger and fry for a further minute.
Add the chicken pieces and stir-fry for about 10 minutes. Lift the
chicken out with a slotted spoon and put to one side. Heat the remaining juices
on the stove, and when hot fry the spices for 3 minutes.
Add the onion and chillies and continue to fry for 5 more minutes.
Add the peppers and fry.
When they are soft, replace the chicken, add the cilantro and
tomatoes, and stir-fry for about 5 minutes on medium heat. Add a little water
if needed. Salt to taste and serve.
It's nice with a squeeze of lemon juice over the top.
