Wok cooked chicken with Greek basil leaves

Ingredients

3 boneless and skinless chicken breasts

The juice of 1 lime

Salt

Olive oil

Onion  

2 tsp grated fresh ginger

2 tsp garlic puree

½ tsp turmeric

1 tsp chilli powder

1 tbsp ground coriander

Tin chopped tomatoes

125ml warm water

3-4 tbsp Greek basil leaves

½ tsp garam masala

2 tbsp chopped fresh coriander leaves

3-4 green chillis

Nann bread

Basmati rice

This is a recipe out of my curry book but as always I have adapted it slightly. 

I’m using chicken breast instead of thighs.

Tesco online couldn’t find fenugreek leaves so I bought Greek basil leaves instead.

I have used fresh ginger instead of paste.

Coat the chicken with lime and salt and leave for 15-20 mins.

Chop your onion and peppers.  You can add or remove the seeds it doesn’t really matter as the seeds aren’t packing any heat.  This is not a hot dish so you will have to add your own spice if you want it to be hot.  Try some birdseye chillis or some ghost pepper sauce.

Fry your onion then turn the heat right down and add the garlic puree, ginger, turmeric, chilli powder and ground coriander. 

Empty half the tin of tomatoes, gradually increasing the heat and then chuck in the rest of the tin.

Now introduce the marinated chicken and cook for 4 or 5 mins; pour in the warm water and simmer for 8-10 mins.

Whilst the chicken simmers, if you wish to serve with rice, turn that on now.

Add the Greek leaves, coriander, garam masala and peppers. 

Leave this for 1 or 2 mins and stick the Naan bread in the oven.

 Enjoy