3 skinless chicken breasts, trimmed and cut into bite-size pieces
4 heaped tsp garam masala powder
1 tsp salt
3cm/1½in piece fresh root ginger, grated
1 lemon, juice only
For the curry
1-2 tsp light olive oil
1-2 long red chillies, to taste, finely chopped
2 red 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
For the cachumba salad
2 tomatoes, seeds removed, quartered and finely chopped
half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced
½-1 red chilli, finely chopped
2 limes, juice and zest
½ small bunch coriander, leaves and stalks finely chopped
cooked rice and lactose free yogurt (optional)
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 peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chili 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 chili and serve with rice.
Recipe adapted from: Good Food