Spicy sweet and sour chicken
- Place chopped onions, peeled ginger, brown sugar and spices in a food processor and process, puréeing to make a curry paste.
- Heat a large, heavy-based pan, add the oil, such as sunflower or rice bran oil and the processed curry paste and fry for one or two minutes, stirring continuously to cook paste and release flavours.
- Add tomato purée, water and boneless chicken thighs, trimmed of fat, Juice of 1 lemon and bring to the boil. Turn down the heat and simmer for 40 minutes to cook chicken.
- Add lemon juice and season with salt and pepper to taste. Scatter with coriander and serve with steamed rice, if desired.
Tip: Garam masala is a blend of fragrant, dried spices available from all supermarket spice racks.