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Preparation

• Slice the chicken breast into 4 strips.
• Slice the half-onion into 4 parts.
• De-seed the green pepper and slice the half-pepper into 4 strips. Then cut each strip into 3 parts.

Cooking

1. Heat a deep fryer and deep fry the onion and pepper pieces until they start to brown.
2. Drain and reserve.
3. Heat the oil in a wok.
4. Sauté the chicken, in the oil, for 4 min on a medium heat.
5. Add the Masala Sauce and bring to the boil.
6. Add the paprika, salt, chilli powder and simmer for 12min, stirring occasionally. (add water as needed to prevent drying out)
7. Add the deep fried onion and pepper and continue to cook for 5 min.
8. Stir in the garam masala and cumin and simmer on a low heat to heat through.

Serving

1. Serve on a bed of rice and top with the coriander.

The preparation stage

Enlarge image

The finished curry