Shimla murgh

I knew I would make chicken with peppers, but did not know how or what preparation! First I thought, I would just do a short cut and fry chicken strips with sliced peppers and onions. This was the plan on Friday night. But, as my craving for some hot spicy food increased over the weekend, I found myself with a changed plan on Sunday noon while cooking lunch. I decided to do some semi-dry chicken preparation in sort of Indian style with chunks of bell peppers. It was an experiment and turned out great. Though for Blaž it was almost too hot towards the end, I really enjoyed the hint of chili peppers. It deliciously satisfied my cravings for spicy food!!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 3-4)

750g boneless chicken pieces
1 big red bell pepper
1 big green bell pepper
1 big tomato
1 big onion
Freshly ground black pepper
1sp coriander powder
1/2sp cumin powder
1/2sp fennel powder
1/2sp red chili powder
Salt
Sugar
Oil

METHOD:

1. Finely chop the onion.
2. Cut the peppers and tomato into big pieces.
3. Season the chicken pieces with 1/2sp coriander powder, salt and black pepper.
4. Heat oil in a wok, and fry the chicken pieces for a couple of minutes. Remove the pieces before they turn brown.
5. In the same oil, add the onion. Fry on medium heat until tender and translucent.
6. Add the tomatoes and powdered spices. Season with salt and a pinch of sugar.
7. When the tomatoes are well mashed and it start leaving oil, add the peppers.
8. Cook until half-done with ocassional stirring (Do not use water).
9. Add in the chicken pieces and mix well.
10. Cook on low heat until chicken is cooked and it starts leaving oil on sides.