Chicken With Lime And Coriander

Here’s a South East Asian inspired dish that’s relatively simply to make which tastes absolutely fantastic. Served with rice and another main dish you’ll be able to feed four or five people with ease.

2 medium sized fresh chicken breasts
I medium onion
1 fresh red hot chilli – the long variety (optional)
1 green pepper (not hot)
3 cloves garlic
Fresh ginger – a piece about half the size of wine bottle cork
A pinch of ground cloves
1 fresh lime
Soy sauce
A little sugar
I bunch coriander
1/2 vegetable stock cube
Coriander powder

First get the vegetables ready: cut the onion in four and separate the layers, dice the green pepper and chop garlic and ginger. Wash and drain the coriander after removing the tough part of the stalks and chop coarsely on a board. Slice the hot red chilli on the diagonal and set aside.

Cut the chicken into small pieces and stir fry in a wok using a little olive or sunflower seed oil. Do not overcook, but make sure there is no pink meat on the inside – cut one of the larger pieces in half to check.

Now add all the ingredients (including the chilli if you’re game for a hot one!) except for the coriander and spices and stir fry on a high heat for a couple of minutes. Add a level teaspoon full of coriander powder, a pinch of cloves (or the powder from the ends of about 4 whole cloves) and a desert spoon of soy. Add the juice of the lime, throw in a generous pinch of sugar and crumble the 1/2 stock cube into the mix (a whole one will make it too salty in combination with the soy) stir and add water to taste – to create a good tasting broth without diluting the flavour too much.

Add the coriander, continue cooking for about 30 seconds and serve immediately.