This chicken recipe from Pakistan is quick and easy to make, so long as you lay all of your ingredients out first.
- 125ml oil
- 1 tablespoon ginger, peeled and grated
- 1 tablespoons garlic, crushed
- 4 green chillies, finely chopped
- 3 medium tomatoes, chopped
- 1 teaspoon ground turmeric
- 800g chicken breast cut into 1½cm cubes
- 1 x 2½cm piece of fresh, ginger, peelad and cut into thin sticks
- 3 teaspoons garam masala
- 1 teaspoon salt
- 1 onion, sliced
- 1 green pepper, thinly sliced
- 4 tomatoes, quartered
- A large handful of coriander, chopped
- Heat the oil in a wok to a high temperature and add the grated ginger and garlic.
- Fry until golden brown, stirring constantly, and add the chillies, chopped tomatoes and the turmeric.
- When the oil has separated, add the chicken and stir-fry until the chicken is almost cooked.
- Add the ginger sticks, garam masala, salt and water and stir until you have a thick, rich stock.
- Add the onion, pepper and quartered tomatoes and stir fry very quickly on a high heat, until the vegetables are just softened.
- Stir in the coriander and serve.
- Lightly adapted from Vicky Bhogal's A Year of Cooking like Mummyji ISBN 074325970X