Marinade chicken in lemon juice and salt for 30 mins.
Puree the garlic, ginger, union and red chillies in a food processor. Add some water to facilitate blade movement.
Heat the wok the oil. When the oil is hot, add chicken in and cook until golden brown.
Lift the chicken out of the wok and drain on the kitchen paper.
Add pureed ingredients to the wok with turmeric and chilli powder. Cook for 5 mins and stir regularly.
Add the chicken and half cup of water back in bring to boil. Cover the lid and cook for 30 mins.
Increase the hart to medium and cook further 10 mins ensure the sauce is thickened.
Add green/red chillies and cook for 3 more mins.
Done and serve with rice.
