- 1-2 tbsp olive oil,
- 1 onion, cut into small wedges,
- 1 tsp ground cumin,
- 1 tsp ground coriander,
- 1 chicken breast, sliced into strips,
- 1/2 can of chopped tomatoes,
- 1 mozzarella ball, shredded,
- fresh parsley, chopped,
- salt and pepper,
In a large non stick frying pan, heat the oil over a medium heat. Add in the onion wedges and cook stirring occasionally for about 5 minutes until they start to soften.
Add the cumin & coriander to the pan and give it a good stir. Cook for 2 – 3 minutes more.
Season the chicken strips on both sides with a little salt then add them to the pan. Cook for about 1 minute on each side until browned but not cooked through.
Add the tinned tomatoes and the tomato purée then season with salt & pepper to taste. Bring it all to the boil then reduce to a simmer, pop the lid on and allow to cook for about 20 minutes.
Remove the lid and stir through the grated mozzarella. Continue to cook for 2 – 3 minutes until the cheese melts into the sauce and isn’t stringy anymore.
Take the pan off the heat and stir through the coriander. Have a taste, add some more salt & pepper if you think it needs it.
Divide the mixture between 2 plates & serve with cooked rice.