Ingredients
- • 3 lb. Chicken breast-boneless
- • 8 oz Green Pepper
- • 8 oz Tomato
- • 8 oz Onion (Red-Large)
- • 1 t Cumin Seed
- • 10 Garlic cloves
- • 2 oz Ginger root
- • 2 oz Green Chili pepper
- • 2 t Salt
- • 1 t. Red Chili powder
- • ¸ t Turmeric Powder
- • 8 oz Butter solids
- • ¸ bunch...... Cilantro
Instructions
- Gather all ingredients
- Cut chicken in to 2 x ² inch pieces.
- Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
- Melt butter in a wok (or hotel pan - or other thin utensil)
- Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
- Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
- Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem.
- Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
- Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated.
- Add diced green peppers, onions & tomatoes and mix.
- Turn off heat and add cilantro. Cover.
- Keep the cover in place for at least 5 minutes.
- Makes 9 servings of 5 oz. each
