With a meat cleaver or a large sharp knife, chop the breasts in three pieces each, right through the bone.
Cover and set aside.
Heat the oil in a
saucepan and add the curry powder.
Fry briefly then add the onion and
Sauté until translucent then add the ginger, chilli sauce and
garlic and stir.
Mix the cook-in sauce
powder with the juice or water and add to the saucepan.
Bring to a boil,
reduce heat and allow to simmer for 10 minutes, or just until the apple
is cooked, but not mushy.
lightly grill the chicken in a very hot pan until lightly browned.
not overcook: it will become hard and dry.
Add chicken to the simmering sauce,
cover again and cook for about 6 minutes or so, until the chicken is
just cooked right through.
Don’t overcook the chicken: it will become
tasteless and stringy.
seasoning and stir in lemon juice.
Garnish with lemon zest and coriander
Serve with some crisp poppadoms, fragrant rice and some fresh
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