Chicken curry with coriander and tomato

Serves 6
Preparation time: 20 minutes (plus overnight standing)
Cooking time: 20 minutes

Ingredients:
700g skinless, boneless chicken breast, cut into large bite—sized pieces
2 large green capsicum, seeds and membranes removed, thinly sliced
2 cups fresh coriander, tough stems removed, leaves coarsely chopped
2 large cloves garlic, finely chopped
5cm piece fresh ginger, thinly sliced
freshly squeezed juice of 2 lemons
1 tablespoon red curry paste
1 tablespoon peanut oil
6 roma tomatoes, chopped, with skin on 

Method:
1. Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl or plastic bag and toss well to coat. Refrigerate overnight, if possible, turning from time to time.
2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade, and saute until the chicken is nearly cooked, about 10 minutes.
3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooled through and the tomatoes are hot. Serve hot.