This is a tangy spicy chicken dish which merges Memon and Portuguese influences.
Heat Pan and then add the oil. Chop your chicken to bite size pieces. You could also replace the chicken breast with boneless chicken thigh. Once oil is medium hot add the grren chillies and red chilli flakes and fry for 1 minute. Add the garlic and the vinegar and fry for a further minjute. Add the chicken to the pan, cook for 2 minutes then add the tomato puree and the chicken stock.
For this recipe it is perfectly fine to dissove 2 chicken stock cubes in 150mls water to make the stock.
Cook on medium until the stock has reduced. At this point you can decide if you want to reduce stock until you have a dry chicken dish to eat with rice or you can leave the dish with a little gravy so that you can have with roti or naan.
I like to have this in a wrap which is then toasted in a panini machine.
This is a very simple dish to cook but it full of flavour. If you prefer a thicker gravy, you can use more stock, 250 mls and follow instructions as above, then once chicken is almost cooked through, remove from pan and add flour to thicken gravy and then replace the chicken and cook til done.