- 4 long green peppers (Anaheim or Italian peppers), cut into 1-inch pieces
- 2 red peppers, cut into 1-inch pieces
- 12 red chilis (depending on desired spiciness; deseeded and sliced)
- 2 medium yellow onions, cut into chunky wedges
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp ghee or oil
- 2 cloves garlic, peeled and finely chopped
- 1 tbsp fresh ginger, finely minced
- 15 oz can chopped tomatoes
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup water
- 2 tbsp plain yogurt
- 2 tomatoes, cut into wedges
- 2 tbsp cornstarch
- 3 tbsp water
1. Heat the ghee (or oil) in a large non-stick frying pan (or wok) over high heat.
2. Add the peppers and onion, stir-fry for 5 minutes until the vegetables begin to soften.
3. Add the red chilis, garlic and ginger, cooking for an additional minute.
4. Add the cumin, garam masala, turmeric, sugar and salt, mix well.
5. Add the canned tomatoes and turn the heat down to a low simmer.
6. In a separate nonstick skillet, brown the chicken on all sides (no need to cook through, it will finish cooking in the sauce). When chicken is browned, add it to the pepper mixture along with the water and yogurt.
7. Continue to simmer for about 10 minutes longer, stirring occasionally until the chicken is tender and cooked through.
8. Meanwhile, lightly stir-fry the tomato wedges until just browned and set aside.
9. Mix the cornstarch with the water to form a smooth paste.
10. When the chicken is done, stir in the cornstarch mixture and simmer for a few seconds until the sauce thickens, stirring constantly.
Top with the stir-fried tomatoes, and serve with fresh baked roti or rice.