Chicken in tomato and coriander sauce

-1 teaspoon chili
-½ teaspoon salt
-1 tablespoon lemon juice
-2 large chicken breasts, cut into small pieces
Tomato and coriander sauce:
-1 bunch fresh cilantro
-4 garlic cloves
-3 pieces of dried chilli
-50 ml lemon juice
-1 tablespoon water
-3 tablespoons vegetable oil
-½ teaspoon freshly ground black pepper
-½ teaspoon cayenne pepper
-½ teaspoon cumin
-2 medium onions
-2 tablespoons brown sugar
-1 tablespoon minced ginger root
-2 medium tomatoes, diced
-1 tsp turmeric
-1 teaspoon ground cardamom
-80 ml of coconut milk
-100 ml water

Mix chili powder, salt, lemon juice and sliced ​​chicken breast in a bowl. Cover and refrigerate for one hour.
Cilantro, garlic, chili, lemon juice and water were put in a food processor or blender. Mix into a thick paste. Takeout.
In oil fry pepper and cayenne pepper for 1 minute. Add cumin, onion and brown sugar, cook for 6-8 minutes.
Add marinated chicken. Cook for 2-3 minutes.
Reduce the heat to medium, then add ginger, tomatoes, turmeric, cardamom, stir. Add cilantro paste, stir, and cook for 2-3 minutes.
Tide coconut milk and water and bring to a boil over medium heat. Reduce heat to a minimum and cook for 10 minutes.
Ten minutes later, adjust the taste and serve.

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