Categories: Chicken, Faves, Indian, June2011, Literary Inspiration, Main Dish, Peppers, Spices

Ingredients

• 500g boneless chicken (about 1 lb, cut into 1 inch cubes)
• 1 red and 1 green pepper (each cut into inch-sized squares)
• 8 tomatoes, finely chopped
• 2 green chillies, finely chopped (optional)
• 1 teaspoon red chilli powder
• 1 tablespoon fresh coriander, finely chopped
• 1/4 teaspoon mustard seeds
• 1 teaspoon garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• salt, to taste
• 2 cups water or chicken stock
• 4 tablespoons vegetable oil or ghee
• 1 medium onion, coarsely chopped
• 4 tablespoons coriander leaves, chopped

Directions

1. • Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.
2. • Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.
3. • Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.
4. • Add the chicken pieces and stir fry for few minutes.
5. • Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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