- 400g chicken breast (cut in to smallish bite size pieces)
- 1 tsp cumin seeds
- 1 onion diced
- 1 red pepper diced
- 1 green pepper diced
- 1 garlic clove minced
- 2 cm piece of ginger peeled and grated
- 1 tbsp curry powder
- 1/4 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp water
- 400g tin chopped tomatoes
- 1/4 tsp salt
- 1 tbsp dried coriander leaf
Spray a large frying pan with frylight and gently fry the cumin seeds for 3 minutes until starting to smoke gently.
Now add all the vegetables and saute until the onions have softened.
Add all of the spices and salt (hold back the coriander leaf) and cook for another two minutes, then add the chicken and 1 tbsp of the water, place a lid on top and cook on a medium to low heat for a further 10 minutes.
Then pour in the tomatoes, stir in the remaining coriander amd 1 tbsp of water and replace lid to cook for a final 15 minutes, stirring occasionally.
Calories: 51641kcal | Carbohydrates: 24g | Protein: 9600g | Fat: 1172g | Saturated Fat: 256g | Cholesterol: 28928mg | Sodium: 53029mg | Potassium: 168051mg | Fiber: 6g | Sugar: 11g | Vitamin A: 321.2% | Vitamin C: 841.8% | Calcium: 239.2% | Iron: 958.7%