1. Peel and chop the onion, chilli, ginger, garlic and pepper.
  2. Fry the onion, garlic, ginger, chilli, and peppers in oil on medium heat for five minutes.
  3. Add the chicken, spices, lemon and honey and cook until browned. 
  4. Add the chopped tomatoes, chick peas and coconut milk then simmer for 15 minutes. 
  5. Serve hot with chapatti bread and garnish with fresh coriander leaves.



  • Onion2
  • Garlic cloves4
  • Ginger5 cm
  • Capsicum, yellow2
  • Fresh corianderFor garnish
  • Red chilli2
  • Honey1 Tsp
  • Turmeric powder1 Tsp
  • Curry powder2 Tsp
  • Chicken breast600 grams
  • Olive oilDrizzle
  • Chickpeas400 grams
  • Tinned tomatoes1 Tin
  • ChapattiFor serving
  • Lemon1
  • Coconut milk1 Can


Get your ingredients from Ramsons, Watergardens today! 

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