Serves 4

Red pepper sauce

• 1 large onion, peeled, roughly chopped
• 1/1.5 inch of fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 large red pepper, trimmed seeded and chopped
• 1 tbsp cumin seeds
• 2 tsp ground coriander seeds
• ½ tsp ground turmeric
• ½ tsp cayenne pepper

Everything else

• 4 large chicken breasts, sliced
• 240ml/8fl oz water
• 2 tbsp lemon juice
• vegetable oil, for cooking
• salt and pepper

Put all the red pepper sauce ingredients in a blender, and whiz to a paste.

I used a wok, but a large non stick pan would do. Place the pan on a medium heat, and pour in a little oil. When it’s hot, add the paste and stir-fry for 10-12 minutes.

Add the sliced chicken, water, and lemon juice. Give it a stir, bring to boil, before covering and reducing the heat to low. Simmer gently for 25 minutes, or until chicken is cooked.

Season with generous amounts of pepper, and a little salt to taste.

Serve with rice. Bon Appetit!