3largechicken breast or equivalent tenders, chopped into small pieces
1tablespoongaram or chicken masala
1tablespoonfresh ginger paste
1tablespoonfresh garlic paste
½tablespoonturmeric powder (fresh if available)
2tablespoondry coriander powder
½cuponion, finely diced (red or yellow)
½cupfresh tomato, finely diced (beefsteak or vine ripened preferred)
2cups bell peppers, diced small (colors of choice)
½cupgreen onions, chopped small
1tablespooncumin (jeera) seeds
½bunchchopped cilantro (more or less depending on preference)
salt
oil
red chili powder
Instructions
In a large skillet heat a generous amount of oil. Add the jeera seeds and let them slightly brown. Immediately add the chopped chicken.
Add garam masala, salt, and turmeric to the chicken and cook for about 7-10 minutes on med-high heat. SIDE NOTE: You can use this cooked chicken as a meal! It tastes great and we sometimes enjoy it on tacos. But for this full recipe continue the following steps.
Remove the chicken from the pan into a bowl/plate, cover, and set aside. COVER will help keep the chicken moist. Side-note: you can use a different pot, but I use the same one because I really don't like doing dishes.
Add some oil and then the onions to the same pan. Cook until translucent and brown. Then add the tomatoes. Mix well and continue to cook for about two minutes.
Now add garlic, ginger, salt, coriander powder, and red chili powder. Additional garam masala and turmeric can be added at this point if you would like.
Cook the mixture until oil begins to separate and it has cooked thoroughly.
Add the cooked chicken to the pot and mix well. Cook for about 3 minutes on medium heat.
Once the chicken and gravy have cooked together, turn down the heat to low.
Spread the top of the pot with bell peppers and green onions. Cover with a lid and let it sit for 5 minutes on low heat.
Add cilantro and mix the contents.
Squeeze a little lemon juice on top right before serving.
Enjoy with rice, bread, naan, tortillas, or on top of a salad. This dish is great for meal prepping!