Ingredients4 boneless, skinless chicken thighs , cubed
3cm piece fresh root ginger , peeled and chopped
2 garlic cloves , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
1 lime, juiced
2 tbsp vegetable oil
1 onion, chopped
1 red chilli, chopped
1 tsp ground turmeric
284ml carton double cream
1/2 lemon, juiced
Method1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp vegetable oil in a bowl. Stir, and set aside.
2. Heat a large, shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft.
4. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
5. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.