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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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The original poster was Dee . Ingredients:
1 lb boneless skinless chicken thighs |
1 green bell pepper |
1 medium onion |
1 medium tomato |
1 1/2 teaspoons tomato paste |
3 garlic cloves |
2 teaspoons minced ginger or 1 teaspoon ginger paste |
1 1/2 teaspoons red chili powder |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon turmeric |
1 teaspoon garam masala |
salt |
chopped cilantro |
2 teaspoons vegetable oil |
Directions:
1. Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
2. In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
3. Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
4. Add the coriander, cumin, tomatoes, green peppers and mix well.
5. Cover and cook another 15 minutes.
6. Add a bit of water if too thick.
7. Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
8. (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.
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