This tangy, tomato-based dish goes well with Jeera Rice (cumin rice) or Peas Puloa. You can also serve it with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Add a leafy green salad as a side dish.
- 1 kg chicken - use boneless breasts or thighs diced into 2" pieces
- 3 tbsps vegetable/canola/sunflower cooking oil
- 2 onions chopped fine
- 3 green chillies slit into half (remove seeds to reduce the spiciness)
- 1 tsp ginger paste
- 2 tsps garlic paste
- 1 1/2 cans (420 gms/ 0.96 oz each can) of diced tomatoes
- 2 tsps coriander powder
- 1 tsp cumin powder
- 2 tsps garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder (optional)
- Salt to taste
- 2 red bell peppers cut into 2" cubes
- Heat the oil in a heavy-bottomed,deep pan. Add the onions and fry till light brown.
- Add the green chillies, ginger and garlic pastes and fry for 2 minutes.
- Add the powdered spices - coriander, cumin, garam masala, turmeric, red chilli powder and fry till the oil starts to separate from the masala.
- Add the chicken and tomatoes and fry till the chicken turns opaque and is sealed.
- Add a cup of water, salt to taste, cover and cook till the chicken is almost done. This dish should have very little gravy so only add more water if needed to cook the chicken some more.
- Add the red bell peppers and mix well. Cook for 2 minutes and turn off the flame.
- Serve hot with Peas Pulao, chapati or paratha.