Low-Fat Chicken Curry

• 2 boneless skinless chicken breasts, cut into cubes
• 1 large onion, sliced into strips
• 1 green capsicum, sliced into strips
• 1 red capsicum, sliced into strips
• 2 tablespoons garam masala powder
• 1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
• 2 garlic cloves, crushed
• 2 (14 1/2 ounce) cans chopped tomatoes
• salt
• pepper
• lemon juice
• cooking spray or oil

1. Fry the chicken in a non-stick large frying pan or wok.
2. When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
3. Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.

chicken breasts, onion, green, red, garam masala, chili pepper, garlic, tomatoes, salt, pepper, lemon juice, cooking spray

Taken from www.food.com/recipe/low-fat-chicken-curry-37989 (may not work)