Chicken Jalfrezi (Shellfish-Free)

Ingredients

• about 680 g Chicken breast
• 2 medium Bell peppers (red, green, yellow)
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 2 small Green chilies
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Vegetable oil
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken breast into bite-sized pieces. In a bowl, combine the chicken pieces with the 2 tbsp Ginger-garlic paste, 1 tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Cumin powder, and 1 tsp Coriander powder. Mix well to coat the chicken and let it marinate for 30 minutes.
2. 2Prepare the vegetables: slice the 2 medium Bell peppers (red, green, yellow) into strips and thinly slice the 1 large Onion. Finely chop the 2 medium Tomatoes and mince the 2 small Green chilies.
3. 3Heat the 2 tbsp Vegetable oil in a 30.48 cm skillet or wok over medium-high heat until shimmering, about 175°C. Add the sliced 1 large Onion and sauté for 5-7 minutes, or until golden brown and softened.
4. 4Add the marinated chicken to the skillet. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Add the sliced 2 medium Bell peppers, chopped 2 medium Tomatoes, and minced 2 small Green chilies to the skillet. Stir everything together and cook for another 5-7 minutes, or until the vegetables are tender but still have a slight crispness.
6. 6Sprinkle the 1/2 tsp Garam masala over the chicken and vegetable mixture. Stir well to combine and cook for 1 minute more.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp Cilantro. Serve the Chicken Jalfrezi hot.

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