- 500 g Chicken breast
- 3 cm root ginger Fresh
- 2 Cloves of Garlic
- 2 Cups tbsp Fresh Coriander Chopped
- 1 Fresh Juice of Lime
- 2 tbsp tbsp Vegetable Oil
- 2 Small Onions
- 1 Fresh Red Chilli
- 1 tbsp tbsp Ground Tumeric
- 284 ml Lactofree Cream
- 300 g Basmati Rice to Serve
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the ®Lactofree cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.