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Ingredients
- 3 chicken breasts, cut into large chunks
- 2 large onions, diced
- 2 medium potatoes, diced
- 6 medium mushrooms, quartered
- 1 red pepper, diced
- 1 red pepper, diced
- 2 large garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 2 Red chili peppers, sliced.
- 1 tsp turmeric
- 1 tin chopped tomatoes
- 1tbsp Tomato puree / paste
- 1 chicken stockpot
- Fry-light spray oil
- Freshly ground black pepper
- Salt
- Freshly chopped coriander leaves, to garnish
METHOD
- Add a few sprays of fry-light and the diced onions to a large flat pan and sauté for 4-5 minutes.
- Add the diced chicken, diced peppers, sliced chili peppers, crushed garlic, mushrooms, diced potatoes all the dried spices and continue sauté for a further 3-4 minutes.
- Add the chopped tomatoes, chicken stockpot and 200ml water, bring to a boil, cover and reduce to a simmer for 20 minutes.
- Remove the lid and continue to simmer until the sauce has reduced to your desired consistency.
- Stir in some freshly chopped coriander and serve with some boiled rice.
