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Mix the dry ingredients, garlic, ginger and lemon
juice to form a paste.
Heat a frying pan, add the olive oil and when hot,
add the cubed chicken. Fry over a high heat for a
couple of minutes until they have a little colour
and remove from pan. Reduce the heat and add the
paste. Fry for a minute or so, stirring all the
time. It will get quite dry! Add the chicken again
and cook for a couple of minutes whilst stirring
so the chicken is coated with the paste.
Add the stock and the tomato paste and bring to
the boil. Lower the heat and cover the pan. Leave
it to cook for about 15 minutes, uncover the pan
and cook for another 10 minutes or until the sauce
has reduced and thickened a bit.
Serve with some basmati rice and add some chopped
mint.
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