Chicken and Bell Pepper Delight
A delightful dish combining tender chicken and colorful bell peppers, perfect for a quick and healthy dinner.
Equipment
- Pot or Pan Used for sautéing and simmering.
Ingredients
Main Ingredients
- 1.1 lb boneless, skinless chicken breast, cut into cubes
- 1 medium green bell pepper, cut into cubes
- 1 medium red bell pepper, cut into cubes
- 2 medium onion, cut into cubes
- 1 tablespoon butter
- 3 tablespoons sunflower oil
- 1 large onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 large tomato, finely chopped
- 2 tablespoons tomato ketchup
- 2 fresh green chilies, slit
- 0.25 cup fresh coriander, finely chopped
- 0.5 cup warm water
Instructions
- In a pot or pan, heat 1 teaspoon of sunflower oil over medium-high heat. Once hot, add the cubed onion, green bell pepper, and red bell pepper. Sauté for about 2 minutes until the veggies are vibrant and slightly charred. Set aside.
- In the same pot, heat 1 tablespoon of sunflower oil. Add the chicken cubes and sauté for about 1 minute over medium-high heat.
- Season the chicken with salt, ¼ teaspoon turmeric powder, and ¼ teaspoon red chili powder. Stir-fry for 4-5 minutes until the chicken is cooked through and coated with spices. Transfer to a plate and set aside.
- In the same pot, heat the remaining oil and butter. Add the finely chopped onion, garlic, and ginger. Sauté for 1-2 minutes over medium heat until the onion softens.
- Add the ground cumin, ground coriander, black pepper, turmeric powder, and red chili powder. Stir to combine.
- Quickly sprinkle in 1-2 tablespoons of water to prevent the spices from burning and to enhance their flavor.
- Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes become mushy.
- Stir in the tomato ketchup and mix well.
- Return the chicken to the pot and stir-fry for 1-2 minutes over medium heat.
- Pour in ½ cup of warm water and mix everything together.
- Add the slit green chilies, sautéed onion, and bell peppers. Stir to combine. Lower the heat, cover, and let it simmer until the chicken is tender.
- Once cooked, turn off the heat and sprinkle with garam masala, chopped coriander, and kasuri methi if using. Stir to mix and serve hot.
Notes
For a milder dish, reduce the number of green chilies or omit them entirely. Serve with rice or naan for a complete meal.