Karahi Chicken with Mint

Recipe: (Serves 4)

275 g/10 oz/2 cups chicken breast fillet, skinned and cut into strips
300 ml/0.5 pint/1.25 cups water
2 tablespoons soya oil
2 small bunches spring onions (scallions), roughly chopped
1 teaspoon shredded fresh ginger
1 teaspoon crushed dried red chili
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon chopped fresh mint
3 tomatoes, seeded and roughly chopped
1 teaspoon salt
Mint and coriander (cilantro) sprigs

Method:

1) Put the chicken and water into a saucepan, bring to the boil and lower the heat to medium. Cook for about 10 minutes or until the water has evaporated and the chicken is cooked. Remove from the heat and set aside.

2) Heat the oil in a frying pan (skillet) or saucepan and stir-fry the spring onions (scallions) for about 2 minutes until soft.

3) Add the boiled chicken strips and stir-fry for about 3 minutes over a medium heat.

4) Gradually add the ginger, dried chili, lemon juice, fresh coriander (cilantro), fresh mint, tomatoes and salt and gently stir to blend all the flavors together.

5) Transfer to a serving dish and garnish with the fresh mint and coriander sprigs.