4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder
2 tbsp fresh coriander, chopped
Juice of 1 lime
2 tbsp vegetable oil
1 red chilli
1 tsp ground turmeric
284ml carton double cream
Juice of ½ lemon
Basmati rice and naan bread, to serve
HOW TO PREPARE
Put 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.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, 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.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.