Pili-Pili Chicken

Pat Chapman's Curry Club Favourite Restaurant Curries

Ingredients

1 1/2lb (675g) chicken breast, skinned and cubed

4 tablespoons vegetable oil

2 garlic cloves, chopped

2 inch (5cm) piece fresh ginger, chopped

1/2 Spanish onion, peeled and chopped

1/2 each of red, green and yellow capsicum peppers, chopped

3-6 fresh green chillies, chopped

2 tablespoons chopped fresh coriander leaves

2 fresh tomatoes, chopped

salt to taste

Spices 1 (whole)

1 teaspoon white cummin

1 teaspoon mustard seeds

Spices 2 (ground)

1 teaspoon turmeric

1 tablespoon curry powder

Method

1. Heat the oil and fry Spices 1, the garlic, ginger and onion for just 1 minute each.

2. Add Spices 2 and a tiny bit of water just to prevent sticking. Add the pepper, chilli and the chicken, and stir-fry for 10 minutes.

3. Add the corinder and tomatoes, and stir-fry for a minimum of 5 minutes more. Check that the chicken is cooked right through (cut a large piece in half) and if so serve at once. This dish loses freshness if it stands around.