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Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi
Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi

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The ingredients needed to cook Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi:
  1. Use 1 bag Green bell peppers
  2. Take 1 large Onion
  3. Use 2 clove Garlic
  4. Get 2 cm Ginger
  5. Prepare 1 large Tomato
  6. Take 200 grams Chicken breast meat
  7. Take 150 grams (If you're vegetarian, use paneer cheese instead)
  8. Take 1 tsp Cumin seeds
  9. Get 1 tsp ☆ Turmeric
  10. Use 1 light heaping tablespoon ☆ Coriander powder
  11. Take 1/2 tsp ☆ Cayenne pepper (only if you like hot and spicy)
  12. Get 1/2 tsp Garam masala
  13. Prepare 1 tsp Salt
Steps to make Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi:
  1. Slice half the onion and the peppers into 1 cm thick slices. Chop up the rest of the onion, the garlic, ginger, and tomato. Keep them separate.
  2. Cut the chicken into bite sized pieces. Heat up a frying pan and stir fry the chicken until it's almost cooked through. Transfer to a plate.
  3. Heat 1 tablespoon of oil in the frying pan, and stir fry the sliced onion until transparent. Add the peppers and stir fry. Transfer to a plate.
  4. Add another tablespoon of oil to the frying pan, Stir fry the cumin seeds until they start to pop. Add the garlic and ginger and stir-fry well.
  5. Add the chopped onion and stir fry until translucent, for 5 to 10 minutes over medium heat. Take care not to let it burn.
  6. Add the ☆ spices and stir-fry for another 1 to 2 minutes to mix well. It will look rather dry but that's fine.
  7. Add the chopped tomato and stir fry until a paste is formed and it's starting to look oily.
  8. If it gets to this point the curry will be delicious for sure. Add a little salt to taste.
  9. Put the cooked chicken back in the pan and mix well.
  10. Put the stir fried vegetables back in the pan and mix well again. Add the garam masala. Taste again and adjust the seasoning, and it's done.
  11. Serve with rice and dal.

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