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