• 1 tablespoon cold pressed sunflower or rapeseed oil
  • 1 tablespoon fresh ginger, pureed or finely minced
  • 1 heaped teaspoon cumin/jeera powder
  • 1⁄2 teaspoon turmeric powder
  • 1 level teaspoon chilli powder
  • 1 tablespoon fresh squeezed lime or lemon juice
  • 1⁄2 teaspoon garam masala
  • 2–3 tablespoons water
  • 1kg boneless chicken, diced
  • 1 tablespoon coriander, finely chopped

Chicken choila

  1. Take a large frying pan (big enough to hold all the diced chicken) or a wok and place over a low heat, add the oil and allow it to heat gradually.
  2. Blend in a small bowl the ginger, cumin, turmeric, chilli powder, lime juice and garam masala with 2–3 tablespoons of water to form a smooth paste of pouring consistency.
  3. Bring the heat of the pan to high and when the oil is smoking add the chicken pieces. Toss the pan a couple of times only and allow the chicken to sauté over the high heat for a minute or two. Retaining the heat on high, toss the meat again until the pieces are well sealed and browning, the best tool for this is either a heatproof spatula or a wooden flat spatula. Do not agitate the meat too much as it will release steam and the chicken will stew rather than sauté, allow between three and five minutes to cook on all sides.
  4. Now add the spice mixture and toss well. Be sure not to allow the spices to burn at the bottom of the pan but do not reduce the heat as too much liquid will be released from the meat. Continue to cook for 2–3 minutes, tossing every few seconds.
  5. Sprinkle with the chopped coriander and mix it in well, transfer to a serving bowl or dish to serve.