Amritsari Kadai Chicken with Peppers

Ingredients

• 650 g chicken breast fillets, diced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 onion, sliced
• 300 g tomatoes, finely chopped
• 4 garlic cloves
• 15 g fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp chilli powder
• 0.5 tsp ground turmeric
• 3 tbsp vegetable oil
• 10 g fresh coriander, chopped

Method

1. 1

   Heat the vegetable oil in a wok or wide pan over high heat and fry the diced chicken breast for 6 minutes until lightly browned on all sides.

2. 2

   Add the garlic and ginger and cook for 1 minute, then stir in the ground coriander, chilli powder and ground turmeric.

3. 3

   Add the finely chopped tomatoes and cook over high heat for 6-8 minutes, mashing them down, until the oil separates from the masala.

4. 4

   Add the sliced onion, red pepper and green pepper and stir-fry for 5 minutes until just softened but still with some bite.

5. 5

   Return the chicken to the pan and cook for a further 5 minutes until cooked through with no pink remaining and well coated in the masala.

6. 6

   Scatter with the chopped coriander and serve with rice or warm bread.