INGREDIENTS (serves 4)
1 lb chicken breast
4 tablespoons ghee
2 medium sized onions
1 tablespoon minced garlic
1 tablespoon minced ginger
½ red/green pepper
1-2 bullet chillies
2 medium sized tomatoes
20g coriander leaves
1 tablespoon tomato paste
4 bay leaves
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chilli powder
½ teaspoon garam masala
salt to taste


1. Peel and cut onions into thin slices. Wash and chop green chillies
2. Chop tomatoes and cut capsicums into half, remove seeds and cut into ½ cm slices. Finely chop coriander. Cut chicken into 1cm cubes.
3. Heat ghee, add ginger and garlic paste, bay leaves, bullet chillies, onion and salt. Stir well and leave for 1 minute. Add turmeric, ground coriander, ground cumin, chilli powder, tomato puree, garam masala & 1 cup of water. Stir until well browned.
4. Add cubed chicken. Stir well and cook for 5 minutes.
5. Add 2 cups of water. Stir well and bring to boil and cook for a further 5 minutes.
6. Add chopped tomatoes & coriander and simmer for 1 minute.

Serve with basmati rice.