I’ve been cooking this dish for nearly thirty years. It’s simple but effective. The recipe has been developed to fit my tastes. Use measurements as a guide, tailored to your own tastes: ie. more or less curry powder or chillis.
Brown the chicken pieces quickly, but reduce the heat once you start cooking the spices.
I find 400g of chicken enough for two people, but you can use more.
INGREDIENTS
400g chicken strips or breasts
One crushed garlic clove
Teaspoon of ginger (chopped finely)
Tablespoon of curry powder
Two small chillis or one large chilli (chopped finely)
Juice of ½ lemon
Handful of fresh coriander (chopped)
Teaspoon of salt
METHOD
Fry the chicken in oil until brown, but not cooked through
Remove chicken pieces
Fry crushed garlic, chopped ginger, chopped chillis & tablespoon of curry powder. Add more oil if needed, and cook slowly for 2 minutes
After two minutes, return the chicken to the pan
Add chopped coriander
Add a cup of water and simmer for about 15 minutes
Five minutes before the end, add lemon juice & salt.
I serve with boiled rice.
