2 chicken breasts (or thighs - deboned)
2 tsp tumeric powder
juice of 1/2 lemon
6-7 cloves of garlic (chopped)
1 chicken stock cube
2 tbsp peanut or vegetable oil
oil to fry garlic
Cut chicken into bite size pieces.
Heat oil in a wok and gently fry chopped garlic, keep stirring until it is a light golden brown, remove from oil and drain on kitchen paper.
Remove all but 2 tablespoons of oil from the wok and fry chicken.
When chicken pieces have turned white add tumeric powder and stir fry until chicken is cooked. Add 2-3 tablespoons of water to the wok to prevent chicken from drying out.
Crumble stock cube into the wok, season with pepper and add the lemon juice adjusting the amount to taste remembering that it should not be too overpowering.
Last of all add the crispy garlic into the wok, stir thoroughly and serve with hot rice.