Lemon Chicken Curry

This is a great dish that takes, at most, 20 minutes to cook.

Perfect for when you want a delicious curry,

full of well rounded flavours, not just spicy!

It's easy to make for a quick lunch or dinner.

The amount here serves two,

but it can easily be adjusted to feed more.

Ingredients:
20ml vegetable oil
2ml of mustard seeds
1 onion, chopped
2 boneless skinless chicken breast, chopped into small cubes
10ml curry powder
10ml lemon juice
10ml corn flour
125ml water
10ml fresh chopped coriander

Method:
Coat the bottom of a skillet with vegetable oil and bring to a high heat. Add the mustard seeds and let them cook for a minute, or until they begin to 'pop', then add the chopped onion. Saute until the onion starts to turn translucent.
Add the chicken and curry powder. Mix the spices in thoroughly and add the lemon juice. Continue stirring, making sure all the pieces of chicken cook evenly.
When chicken is mostly cooked through, sprinkle in the corn flour and stir, making sure all the excess fat and liquids are absorbs.
Pour in the water and stir while it boils for a minute to create a thick sauce around chicken, then remove from heat. Allow to rest a few minutes before serving. Serve with rice or noodles.