1. First score the breasts of the raw chicken breasts and cover each with 1 tablespoon of curry paste. Leave to marinade overnight.
2. Heat some oil in a saucepan and stir in the curry powder before adding the sliced onion, chopped peppers and crushed garlic.
3. Stir these over a high heat for ten minutes, ensuring they don't burn.
4. Add the remainder of the curry paste and stir so all the vegetables are coated.
5. Add the tinned tomatoes and turn the heat right down so it is simmering.
6. In a frying pan, heat a little oil over a high heat and add all of the chicken breasts.
7. Once the chicken breasts have been added to the frying pan, turn the heat right down low and fry for five minutes on each side so it has sealed - not cooked.
8. While the chicken is in the frying pan, fill one of the tins with water and add it to the vegetables and tomatoes.
9. Once the chicken has cooked for five minutes on each side, add the breasts to the tomatoes and vegetables and stir.
10. Turn the heat right up high and let it boil for twenty minutes, stirring about every five minutes.
11. After twenty minutes, turn the heat down low just above a simmer and add the juice from the lemon and lime.
12. Leave for two and a half hours and add water if the curry reduces too far.
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