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Ingredients

  • wrks4me_terry_tested-112 tbsp canola oil
  • 1 medium onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger
  • 2 Chicken breasts
  • 2 tsp mild to medium curry powder or paste
  • 1/4 tsp salt
  • 1 tsp tomato purée
  • 120 ml water
  • 1 green pepper

Preparation

  1. Finely chop a medium onion
  2. Chop finely 2 gloves of garlic
  3. Cut 1 chili in half, remove seeds and chop finely
  4. Cut 1 Green pepper into slices
  5. Grate Ginger Root
  6. Dice Chicken
  7. Add canola oil to fry pan and heat (Add 2 Tables Spoons of butter instead of oil for a richer flavour)
  8. Add onions, garlic and chili. Fry for about 4 minutes or until translucent
  9. Add 2 teaspoons of curry and 1 tsp of tomato paste
  10. Add chicken and cook for about 3 minutes or until almost cooks
  11. Add water and cover with a lid and cook for about 5 minutes
  12. Add green pepper and ginger and cook for about 1-2 minutes
  13. Check that the chicken is cooked

Serve with rice