Recipe
Why make it
A quick, thick-sauced chicken stir-fry with crisp-tender peppers, onion wedges and fresh ginger. It's bright, lightly tangy and ready in under an hour.
Serves 4
+ 13 more in the full recipe
Step 1 of 9
In a bowl, mix the chicken with the yoghurt, ginger-garlic paste, salt, turmeric and red chilli powder. Leave it to marinate while you cut the vegetables.
Step 2 of 9
Heat the oil in a large deep pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds, then add the finely chopped onion.
Step 3 of 9
Cook the onion, stirring often, until soft and light golden, about 8 minutes. If it browns too fast, sprinkle in a spoonful of water.
Step 4 of 9
Turn the heat to medium-high and add the marinated chicken. Sear, stirring now and then, until the pieces turn opaque on the outside, about 6 minutes.
Step 5 of 9
Add the tomatoes, tomato paste, coriander powder and cumin powder. Cook, stirring and pressing the tomatoes down, until the mixture turns thick and the oil starts to separate at the edges, about 10 minutes.
The last 4 steps are in the full recipe.
Cook’s tip
Use thigh meat if you can. It stays juicy in the quick, high-heat cooking; if using breast, cut slightly larger pieces and reduce the covered simmer by a couple of minutes.
Ready to cook?
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