Meena Cleland, Kelowna
Classic chicken with bell peppers and onions in a quick and easy stir-fry recipe.
8 boneless skinless chicken breasts and/or thighs
3 tablespoons grapeseed oil
1 teaspoon cumin seeds
1 cup onions, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon each coriander powder and cumin powder
1/2 teaspoon each turmeric and cayenne
1 teaspoon salt
2 tablespoons tomato paste
1/2 cup water
2 cups diced red, green and orange bell peppers
1 tablespoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons garam masala
chopped cilantro leaves for garnish
Cut the chicken into bite-size pieces. Heat the oil in a large pan. Add the cumin seeds and when they start to crackle and change color, add the onion, ginger and garlic and saute for 2 to 3 minutes. Add the coriander, cumin, turmeric, cayenne and salt and sauté for 30 seconds. Add the chicken pieces and saute for 5 minutes, until the pieces turn opaque. Add the tomato paste and saute for another minute. Add water and simmer over low heat for 25 to 30 minutes or until the chicken is fork-tender.
Add the peppers and simmer for an additional 5 minutes. Add the vinegar, sugar and garam masala and simmer for an additional 2 minutes. Garnish with chopped cilantro.
Meena blogs at meenasindiankitchen.com.