Ingredients

• 4 chicken breasts, cut into 1/2-inch cubes
• 1 inch fresh ginger, peeled and grated
• 1 garlic clove, finely diced
• salt and pepper
• 1/3 cup fresh coriander, chopped finely
• juice and zest 1 lime
• 3 tablespoons vegetable oil
• 1 teaspoon chili powder
• 1 red onion, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 10 ounces light cream or 10 ounces plain yogurt
• 1 tablespoon tomato puree
• 1/2 lemon, juice of

Instructions

1. In a large stainless steel bowl place the chicken with ginger, garlic, salt, pepperchopped coriander, lime juice and zest with 1 tbsp of the oil. Stir then cover with a clean cloth, leave to one side for 30 minutes.

2. After 30 mins, heat one tbsp of the oil in a large frying pan or wok add the chicken and cook for 8 -10 minutes until browned all over.

3. Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir and cook for another minute.

4. Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5 minutes. Add the tomato puree, stir then add the lemon juice. Cook for one minute more then serve garnished with fresh coriander. Boiled rice, warm naan bread or chapatis are delicious served alongside.