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Method

1. Slice the chicken into strips and soak in the yogurt, tomato purée, turmeric and chilli, adding the lemon juice for extra zing.

2. While it’s marinating, peel the onions and slice these plus the tomato and green peppers into 1cm wide slices. (See Cook’s note)

3. Warm the oil in a wok or large frying pan set over a high heat. When it sizzles, fry the onions and garlic and ginger pastes for 2-3 minutes until softened.

4. Now add the chicken, with its marinade, and stir vigorously for 5 minutes until the meat is sealed evenly. Throw in the tomato slices and keep cooking and stirring over a high heat for about 5 minutes.

5. Finally, toss in the green peppers and garam masala. Cover the wok with a tight-fitting lid and cook for a further 2 minutes until the peppers soften and the chicken has absorbed its yogurt marinade.

6. Stir in the coriander, add salt to taste and serve the chicken piled high on a bed of mixed green salad leaves tossed with fresh lemon juice, salt and chilli powder.


Ingredients

Tips and suggestions

If you have the time you can marinate the chicken for up to 2 hours, but if not, just use it straight away.


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Latest Comment

 

so easy made and delicious

whitey 5 whitey 5  Posted 17 Oct 2012 5:24 AM
 


Scottydog Scottydog  Posted 07 Jan 2012 10:17 PM
 

tasty and very mild, good for people who can't cope with heat in their curries... I'm going to send it to my dad to make for mum!

Scottydog Scottydog  Posted 07 Jan 2012 10:16 PM
 

i want to make this for approx 50 people can you tell me what amounts i need

brendaH36073 brendaH36073 Posted 29 Jan 2011 6:19 PM