Ingredients

• 3 skinless chicken breasts
• trimmed and cut into bite-size pieces
• 4 heaped tsp garam masala powder
• 1 tsp salt
• 4 garlic cloves
• grated
• 3cm/1½in piece fresh root ginger
• grated
• 1 lemon
• juice only
• 1-2 tsp light olive oil
• 3 onions
• thinly sliced
• 1-2 long green chillies
• to taste
• finely chopped
• 2 green peppers
• seeds removed and cut into chunks
• 1 tbsp tomato purée
• 200ml/7fl oz chicken or vegetable stock
• 4 tomatoes
• seeds removed
• quartered
• cut into strips
• ½ small bunch coriander
• roughly chopped
• 2 tomatoes
• seeds removed
• quartered and finely chopped
• half a cucumber
• roughly peeled
• quartered lengthways
• seeds removed and sliced
• 1 red onion
• finely chopped
• ½-1 green chilli
• finely chopped
• 2 limes
• juice and zest
• ½ small bunch coriander
• leaves and stalks finely chopped
• pinch salt
• cooked rice

Directions

• Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours
• or overnight if possible.
• Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes
• stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes
• Add the tomato purée to the chicken
• stir through to mix and cook for two minutes. Add the stock
• bring to the boil then cook for 10 minutes to cook the chicken through.
• Meanwhile for the cachumba salad
• combine all of the ingredients in a bowl. Season to taste with salt and set aside.
• Taste the chicken and adjust the seasoning as necessary. Add the tomatoes
• stir through and cook for 5-10 minutes
• or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice.