Creamy Masala Chicken

• 4 boneless chicken breasts, cubed
• 3 cm fresh gingerroot, peeled and chopped
• 2 cloves garlic, chopped
• 1 teaspoon mild chili powder
• 2 tablespoons fresh coriander, chopped (cilantro)
• 1 lime, juice of
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 red chile, seeded and chopped
• 1 teaspoon ground turmeric
• 1 (284 ml) carton double cream
• 1/2 lemon, juice of

1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
2. Stir and set aside.
3. Heat a large shallow pan.
4. Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
5. Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
6. Add the turmeric and stir fry for 1 minute.
7. Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
8. Add the chicken and simmer for 5 minutes, or until cooked.
9. Season and stir in the lemon juice.

chicken breasts, fresh gingerroot, garlic, chili powder, fresh coriander, lime, vegetable oil, onion, red chile, ground turmeric, cream, lemon

Taken from www.food.com/recipe/creamy-masala-chicken-90152 (may not work)