Ingredients

4 chicken breast, skinned and boned

150ml natural yogurt

1 tbsp vegetable oil

1 tsp curry paste

pinch chili powder

juice and zest of 1 lime

1 clove garlic, crushed

1 onion, cut into large chunks

1/2 green pepper, cut into large chunks

1/2 red pepper, cut into large chunks

2 tbsp coriander to garnish

Method

Mix together the garlic, curry paste, lime juice and zest, oil, yogurt and chili powder in a large bowl and season with salt and freshly ground pepper.

Cut 4 or 5 slashes in each chicken breast.

Then add the chicken, peppers and onion to the marinade and mix with your hands to ensure everything is well coated.

Cling wrap the leave for the flavours to infuse for 1 or 2 hours.

Heat a little oil in a large frying pan and cook for 20-25 minutes until the chicken is cooked through.

Serve on a rice, sprinkle with corriander.

Cooks Comments and Tips

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