Tuesday, 2 May 2017


3 tablespoons olive oil
1 kilo skinless chicken breasts, diced
1 onion, diced
1 green chilli, deseeded and diced
1 small red capsicum, sliced
1 green capsicum, sliced
2 teaspoons minced garlic
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red chilli flakes
400 gram can diced tomatoes
125 mls water
1 teaspoon ground ginger
salt to taste.

in a large frypan, using 1 tablespoon of olive oil, on low

heat, saute the chicken until colour changes.
drain and put aside.

using the same frypan, heat the other 2 tablespoons of olive

oil. add the onion, green chilli, capsicums and garlic.
saute, stirring, until onion is transparent.

add the tumeric, cumin, coriander and chilli flakes, stirring
through the vegies.

add  the chicken, tomatoes, water, salt and ginger.

cover and simmer until capsicum is tender.

serve with rice.

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