Slow but sure....
Ready in about 45 minutes
4 chicken breasts
1 red and 1 yellow pepper
2 garlic cloves
1in piece fresh root ginger
1 tbsp medium curry powder
1 tsp each of ground cumin and coriander
salt and freshly ground black pepper
a handful of fresh coriander
400g can chopped tomatos
Place the chicken between sheets of clingfilm and flatten with a rolling pin. Remove the clingfilm, cut the chicken into strips and set aside. Prepare the other ingredients. Finely slice the onion, dessed and slice the peppers, crush the garlic and grate the ginger.
Spray a pan with fry light and cook the onion, peppers, garlic and ginger for 6-8 minutes. Add the curry powder, ground cumin and coriander. Season and stir fry for 1-2 minutes.
Throw in the chicken and cook for 4-5 minutes. Roughly chop the coriander and stir into the pan along with the tomatoes and 100ml water. Cover and simer for 15 minutes or until the chicken is tender.
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