- Boneless skinless chicken breasts/ fish, cut into cubes – 100 gms
- Finely chopped onion – 1 small
- Garam masala powder – 1 tbsp
- Dried chilli pepper flakes (or chopped fresh chilli pepper to taste) – 1 tsp
- Garlic cloves, crushed – 2
- Chopped pureed tomatoes – 2
- Salt – use minimum, to taste
- Pepper – 1 tsp
- Lemon juice – squeeze as per taste
- Oil – 1/2 tsp
- Bell Pepper – To taste
- Freshly chopped basil – 1 tbsp
- Cook the chicken until tender.
- When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, bell pepper, basil and chilli and stir-fry for a few minutes.
- Now add the tomatoes, salt and pepper and a dash of lemon juice.
- Bring to the boil then simmer very slowly for an hour or so until the sauce is reduced by half to give a thick consistency and concentrated flavour.
- Serve hot.
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