How to make it

  • Melt half the oil in a wok over medium-high heat.
  • Add the chicken pieces. Stir till browned.
  • Remove from the pan to a plate and keep it aside for later.
  • Take the remaining oil in the wok.
  • Add the onion and fry till golden brown.
  • Stir in the ginger and garlic paste and continue cooking for 2-3 minutes.
  • Add the bell peppers to the pan and fry for 2 minutes.
  • Stir in the finely chopped chili to taste, cumin, corriander, chili powder, turmeric and salt.
  • Add the tomatoes with their juices and the water and bring to a boil.
  • Reduce the heat to low, add the chicken, and let simmer, uncovered for 10 minutes.
  • Cook till the bell peppers are tender, the chicken is cooked through and the juices run clear if you pierce a few pieces with the tip of a knife.
  • Serve sprinkled with chopped cilantro and garnished with whole chilies with rice or anything you're in the mood for...Bon Appetit!

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