Ingredients:

• 1 lb – Shrimp or boneless, skinless -chicken breasts
• 2.5 tbsp – oil
• 1.5 tsp – curry powder
• 1/4 tsp – Red Chilli powder
• 1 tsp – crushed Garlic
• 1 can – crushed or whole skinless
• 1 lb – tomatoes, chopped
• 1 tsp – crushed Ginger
• Salt to taste
• 1 tsp – heavy Cream
• 1/4 cup – fresh chopped coriander
• 1/2 tsp – Lemon juice

Method:

1. If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside.
2. If using chicken, cut the meat into 1 inch strips and set aside. In a saucepan, heat the oil and ‘splutter fry’ the curry powder and red chilli powder and then the garlic rapidly for 30 seconds.
3. Add the tomatoes, then add the ginger, if desired and salt. Mix well and bring to a boil.
4. Add the chicken or shrimp and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
5. Finally cook on high heat until the oil floats to the top for a minute or so
6. Use the cream to tame the curry or adjust the flavour.
7. Garnish with freshly chopped coriander and a squeeze of lemon juice.

Recipe courtesy of Madhumathi Andrews