Chicken curry

Ingredients

• 1 tbsp Extra virgin olive oil
• 1 head Onion, finely minced
• 2 pcs Tomato, diced
• 3 clove Garlic, peeled, thinly sliced
• 1 pcs Ginger, fresh, peeled, grated
• 1 pcs Green chili, seeded, chopped
• 1 tbsp Tomato paste without salt
• 1 tsp Turmeric, ground
• 1 g Salt and freshly ground black pepper to taste
• 680 g Chicken fillets, cut into pieces
• 1/2 pcs Red bell peppers, diced
• 1/2 pcs Green bell pepper, diced
• 1/2 pcs Lemon, queezed the juice out from it
• 5 leaf Fresh coriander, chopped

Method

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes.
2. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper.
3. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
4. Add chicken and increase heat to maintain a lively simmer.
5. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes.
6. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more.
7. Garnish with cilantro and/or mint, if desired.