2 tablespoons vegetable oil
3 chicken fillets
1 green pepper
1 red pepper
1 yellow pepper
4 cloves garlic
1 large onion
1 can chopped tomatoes
3 tablespoons Madras curry paste
handful of chopped coriander
1 teaspoon lemon juice

Chop chicken fillets into bite size pieces and set aside.

On a separate cutting board and using a different knife, finely slice the onion, peppers, garlic and coriander.

Heat oil in wok over high heat. Cook chicken pieces until white; remove from wok and set aside.

Stir-fry onions and garlic until lightly browned. Add peppers and stir fry for a further 2 minutes.

Add chicken pieces, curry paste, tomatoes, lemon juice and coriander. Simmer for about 10 minutes.

Serve with basmati rice or naan bread.

Submitted by: GARDEN SHED