for 4 person

Marinade

2 tbsp	lemon juice
1 tsp	turmeric
¼ tsp	salt
300 g	Skinless chicken steaks

Masala mixture

25 g	butter
2	red onions, finely chopped
2	garlic cloves, finely chopped
5 cm	ginger, finely chopped
1 tbsp	ground coriander seeds
½ tbsp	turmeric
¼ tsp	cayenne pepper
1 tin	chopped tomatoes (approx. 400 g)
¾ tsp	salt

To serve

1 tbsp	butter
1	green chilli, deseeded, finely chopped
1 bunch	coriander, leaves torn off
3 cm	ginger, cut into thin slices

How it's done

Marinade

Combine the lemon juice, turmeric and salt in a bowl. Add the chicken, mix well.

Masala mixture

Heat the butter in a pan. Add the onions and all the other ingredients up to and including the cayenne pepper, sauté for approx. 5 mins. Add the marinated chicken, cook for approx. 8 mins. Add the tomatoes, season with salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins.

To serve

Add the butter, chilli and half of the coriander to the curry, mix, plate up. Top with the remainder of the coriander and ginger.

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