Ginger Chicken Curry - serves 4

2 tbsp corn oil
1/2 tsp fenugreek seeds
1/4 tsp onion seeds
2 onions, chopped
1 garlic clove, crushed
1/2 tsp grated fresh root ginger
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
14 oz can tomatoes
2 tbsp lemon juice
12 oz chicken without skin and bone, cubed
2 tbsp chopped fresh coriander
3 green chillies, chopped
1/2 red pepper, cut into chunks
1/2 green pepper, cut into chunks
Fresh coriander leaves, to garnish

Heat the oil in a medium saucepan and fry the fenugreek and onion seeds until they turn a shade darker.
Add the onions, garlic and ginger and fry for about 5 minutes until the onions are golden. Lower the heat to very low.
Meanwhile, in a separate bowl, mix together the ground coriander, chilli powder, salt, tomatoes and lemons juice.
Pour this mixture into the pan and turn up the heat to medium. Stir-fry for about 3 minutes.
Add the chicken and stir-fry for about 5 minutes. Take care not to overcook the chicken.
Add the fresh coriander, green chillies and the pepper chunks. Lower the heat, cover and simmer for about 10 minutes until cooked.
Serve hot, garnished with fresh coriander leaves.