Sufra Dayma:

Chicken in Creamy Curry Sauce and Pickled Lemon

By Moushira Abdel-Malek

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Serves 4

Ingredients:

750 gms chicken breast fillets (cut in halves)

1 large green capsicum

1 medium onion (finely chopped)

3 garlic cloves (thinly sliced)

1 medium tomato (finely diced)

1/4 cup cooking cream

1 tbsp curry powder

2 pickled lemons (finely diced)

Salt + pepper + allspice + cinnamon + cumin (a pinch of each)

Butter + oil

Method:

Heat butter and oil in a cooking saucepan. Add onion. Stir until softened. Add garlic. Stir to combine. Add chicken over high heat. Stir to slightly brown on all sides. Add capsicum and stir to soften. Add onion, curry powder and season. Cover and allow to simmer over low heat, until ingredients release their juices and are almost absorbed. Add boiling water, enough to continue cooking. When chicken is done, add cream. Stir and bring to the boil. Add pickled lemon and cover for 2 minutes. Remove from heat. Allow to rest then serve with rice and minted raïta (yoghurt salad).