Ingredients

• 2 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