4 chicken breasts, all visible fat removed
220ml chicken stock
1 medium onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp of finely grated ginger
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp cumin
1 tsp tumeric
juice of half a lemon
2 tbsp white wine vinegar
low calorie cooking spray
salt and freshly ground black pepper
fresh coriander and some slices of lemon to serve
Spray a larger frying pan with low calorie cooking spray and place the chicken breasts in smooth side down and cook for 4-5 minutes on each side over a low to medium heat. Set the chicken aside on a plate and cover with tin foil
spray another large frying pan with low calorie cooking spray and place over a medium heat and add the onions, chilli, garlic and ginger cook for 2 minutes. add a little more low calorie cooking spray if needed. Now add the ground coriander, cumin and turmeric and fry for another minute.
Stir in the lemon juice, stock and vinegar.
Add the chicken pieces, bring to the boil, reduce the heat to low to medium and cook and cook for 15-20 minutes until the chicken is tender.
If the sauce dries out too quickly add a little more stock and turn the heat down a touch.
top with some fresh coriander and slices of lemon.
Serve with boiled rice and steamed pak choi.