A mild chicken curry with oodles of flavour
Total time40 mins
Serves 4
4 boneless, skinless chicken breasts, cubed3cm piece fresh root ginger, peeled and chopped2 garlic clove, chopped1 tsp mild chilli powder2 tbsp fresh coriander, choppedjuice of 1 lime2 tbsp oil1 onion1 red chilli1 tsp ground turmeric284ml carton double creamjuice of ½ lemonbasmati or cauliflower rice and naan bread, to serve
STEP 1Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.STEP 2Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.STEP 3Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.STEP 4Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread or with cauliflower rice for a keno-friendly version.
