Ingredients:

  • 600g skinless, boneless chicken breasts, cut into 1-inch chunks
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1 large Onion, thinly sliced
  • 3 cloves Garlic, finely minced
  • 1 thumb-sized piece Ginger, grated finely
  • 1 large Red Bell Pepper, deseeded and cut into 1-inch squares
  • 1 large Green Bell Pepper, deseeded and cut into 1-inch squares
  • 1/2 tsp Cooking Oil Spray (or 1 tsp vegetable oil)
  • 400g can Chopped Tomatoes (drained slightly)
  • 100ml Chicken Stock (low sodium)
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 tsp Sugar (optional)
  • Small handful fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Marinate the chicken pieces with turmeric and salt. Set aside while you prep the vegetables.
  2. Heat oil spray in a large non-stick pan over medium heat. Add the sliced onions and cook slowly for 8–10 minutes until deeply softened and lightly caramelised.
  3. Push onions to one side. Add minced garlic and grated ginger to the clear space and cook for 1 minute until fragrant. Stir in the Ground Coriander, Cumin, Chilli Powder, and Garam Masala. Cook constantly for 30 seconds until aromatic.
  4. Increase heat slightly. Add the marinated chicken to the pan and brown on all sides for about 4–5 minutes.
  5. Stir in the chopped bell peppers. Cook for 2 minutes. Pour in the drained chopped tomatoes and the chicken stock. Bring the mixture to a gentle simmer.
  6. Reduce heat to low, cover loosely, and simmer for 15 minutes, allowing the chicken to cook through and the flavours to meld.
  7. Stir in the Kasoori Methi (rubbing it between your palms first) and the optional sugar. Cook uncovered for a final 5 minutes until the sauce has thickened slightly to your preferred consistency.
  8. Taste and adjust seasoning (salt/chilli). Stir through most of the fresh coriander just before serving.