Easy Chicken & Peppers Roast

Marinate the chicken

• Chop the chicken breast.
• In a bowl, mix the chicken with the ginger & garlic paste, natural yoghurt, black pepper, and a pinch of salt. Set aside in the refrigerator while you prepare the sauce. You can also add a pinch of Kashmiri chilli powder if you like to the marinade.

Cook the chicken & veg

• Chop the garlic cloves and bell peppers. Slice the onions.
• Heat a dash of oil in a large non-stick pan over medium heat. Add the chopped garlic and fry for 1 minute until fragrant.
• Stir in the sliced onions and cook for 8–10 minutes on a medium heat until soft and golden brown.
• Add the marinated chicken to the pan and fry on high heat for 2-3 minutes, stirring often, until lightly sealed and no longer pink on the outside.
• Crush the cardamom pods in a pestle and mortar, discarding the outer pod, if you have it you can use cardamom powder instead.
• Lower the heat to minimum, and add in the ground coriander, cumin, and crushed cardamom seeds with a little more salt if needed. Add 25ml warm water per serving, cover, and cook for 5–6 minutes on medium heat, stirring occasionally.
• When the chicken is almost cooked, stir in the bell peppers and cook uncovered for 3–4 minutes, until the chicken is cooked through and the sauce has thickened. Stir frequently.

Cook the rice

• Cook the basmati microwave rice according to the packet instructions.

Finish & Plate Up

• Juice the lemon and chop the fresh coriander.
• Sprinkle over the garam masala and lemon juice, then garnish with the coriander.