400 g (13 oz) skinless chicken breast fillets, diced
1 onion, sliced
2 garlic cloves, chopped
1 tablespoon finely grated fresh root ginger
1 tablespoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon garam masala
1 red pepper, cored, deseeded and sliced
1 green pepper, cored, deseeded and sliced
5 tomatoes, chopped
50 ml (2 fl oz) double cream
2 tablespoons lemon juice
handful of chopped fresh coriander, to garnish
chapattis, to serve
Heat the oil in a wok or balti dish. Add the chicken and cook for 5 minutes until golden all over, then remove from the pan and set aside. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute, then add the spices and stir around the pan.
Add the peppers and stir until well coated. Stir in the tomatoes and chicken and cook for a further 5–7 minutes until the chicken is cooked through. Add the cream and lemon juice and season to taste. Sprinkle with the coriander and serve with some warm chapattis.