Ingredients
-
1 lb boneless skinless chicken thighs
-
1 medium onion
-
1 medium tomatoes
-
1 1/2 teaspoons tomato paste
-
3 garlic cloves
-
2 teaspoons minced ginger or 1 teaspoon ginger paste
-
1 teaspoon ground coriander
-
1/2 teaspoon ground cumin
-
1/4 teaspoon turmeric
-
1 teaspoon garam masala
-
salt
-
chopped cilantro
-
2 teaspoons vegetable oil
-
1 1/2 teaspoons red chili powder
-
1 green bell pepper
Instructions
- Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
- In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
- Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
- Add the coriander, cumin, tomatoes, green peppers and mix well.
- Cover and cook another 15 minutes.
- Add a bit of water if too thick.
- Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
- (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.