Ingredients
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4 boneless chicken breasts, cubed
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2 cloves garlic, chopped
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1 teaspoon mild chili powder
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2 tablespoons fresh coriander, chopped (cilantro)
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1 lime, juice of
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2 tablespoons vegetable oil
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1 onion, chopped
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1 teaspoon ground turmeric
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1 (284 ml) carton double cream
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1/2 lemon, juice of
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3 cm fresh gingerroot, peeled and chopped
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1 red chile, seeded and chopped
Instructions
- Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
- Stir and set aside.
- Heat a large shallow pan.
- Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
- Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
- Add the turmeric and stir fry for 1 minute.
- Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
- Add the chicken and simmer for 5 minutes, or until cooked.
- Season and stir in the lemon juice.