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Ingredients:

• 4 Chicken Breasts sliced into strips
• 10ml Sunflower Oil for frying
• 2 Chopped Onions
• 1TBS Garlic, Lemon and Herb mix
• 1tsp Robertsons Lemon and Black Pepper spice
• 3 Celery sticks
• 30ml Soy Sauce
• 8 large Mushrooms
• 2 TBS lemon juice
• 2ml Salt
• 1/2 cup chopped Coriander
• 1 tin Coconut Milk
• 2 small tomatoes cut into quarters
• 5ml Chilli Paste

Method:

1. Slice the chicken in to small strips, fry together with 2 chopped onions, the garlic, lemon and herb mix as well as the celery and lemon and black pepper spice.
2. Once the onions and chicken are cooked, add the chopped mushrooms, soy sauce, lemon juice, salt and chopped coriander. Mix all the ingredients together and allow to simmer for 2 minutes.
3. Now, add the coconut milk and red chilli paste. Mix well and allow to simmer for another 2 minutes. Now add the tomato quarters and allow to simmer for 5 minutes.

Serve with Basmati Rice and garmish with Coriander