1/2 kilo cubed chicken pieces
3 TBS restaurant toom creme (look at my toom recipe)
1 ts tomato paste
1 TBS paprika
1 ts ground coriander
1/2 ts white pepper
1/2 ts salt
1 ts vinegar
1 ts crushed red pepper flakes
Mix well and marinade the cubed chicken pieces in the fridge with the above for 2 to 4 hours before cooking.

Heat some oil and fry the marinated chicken, add hot chilli flakes as required, add the juice of 1 lemon, boil 2 - 4 min until you get the right thicknes then finish it off with 50 grams of butter, boil 2 min and serve.

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