Ingredients:
4 boneless chicken breasts, cubed
3 cm fresh gingerroot, peeled and chopped
2 cloves garlic, chopped
1 teaspoon mild chili powder
2 tablespoons fresh coriander, chopped ( cilantro)
1 limes, juice of
2 tablespoons vegetable oil
1 onions, chopped
1 red chilies, seeded and chopped
1 teaspoon ground turmeric
1 (284 ml) cartons double cream
1/2 lemons, juice of
Directions:
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
Stir and set aside.
Heat a large shallow pan.
Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
Add the turmeric and stir fry for 1 minute.
Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked.
Season and stir in the lemon juice.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.