Cut chicken into portions, marinate with 4 tablespoon lemon juice, ½ teaspoon lemon pepper, ½ teaspoon salt, 2 tablespoon oil, 1 teaspoon chilli garlic paste, ½ x 410g can tomato puree, 1 teaspoon red chillies and ½ teaspoon in a parman chilli garlic spice.
Cook till almost done then add in 1 x 200ml coconut cream.
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