Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

1 lb chicken breast, diced
2 tbsp sunflower or vegetable oil
½ tsp ground cumin
1 tsp English mustard
4 cloves garlic, crushed
2 tbsp ginger, finely chopped
2 tbsp hot curry powder
1 tbsp water
1 large or 2 small onions, chopped
3 fresh green chillies, thinly sliced
1 red pepper, cut into chunks
7 oz tin chopped tomatoes
1 tbsp dried coriander
2 tsp garam masala
1 tbsp lemon juice
½ tsp salt

Method

1. Heat the oil in a very hot karahi or wok and stir-fry the cumin, mustard, garlic and ginger for about a minute.
2. Combine the curry powder and water in a cup or small jug, then add to the karahi.
3. Add the chicken, onion, chillies and pepper, and stir-fry for a further 3 minutes, until the chicken is white all over and the onion has softened.
4. Lower the heat slightly, stir in the tomatoes and coriander, and leave to simmer for about 5 minutes.
5. Stir in the garam masala, lemon juice and salt, and cook for about another 30 seconds.
6. Serve with basmati rice and naan bread.