Chicken breasts boneless
Tomatoes Seeded and cut into 1/2 cm wide long stripes
Green capsicums Seeded and cut into 1/2 cm wide long stripes
Garlic finely chopped
Green chillies slit
Onions thickly sliced
Red chilli powder
Ginger thin strips
2 inch pieces
Garam masala powder
Fresh coriander leaves chopped
Cut chicken breasts into finger sized pieces. Halve and cut onions into thick slices and separate the layers. Heat oil in a non-stick pan and add cumin seeds.
When they start to change colour, add curry leaves, garlic and green chillies. Stir fry briefly and add onions. Cook on medium heat for half a minute, stirring frequently.
Add chicken pieces and continue to cook on medium heat for five minutes, stirring occasionally. Add turmeric powder, red chilli powder and salt. Mix well. Add capsicum and ginger strips. Cook on medium heat for two minutes, stirring occasionally. Sprinkle garam masala powder and lemon juice. Mix well and add tomatoes. Reduce heat and continue to cook further for two minutes.
Serve hot, garnished with coriander leaves.