Chicken and Bell Pepper Karahi

By: Spoon Fork Spice

Prep Time: 5 Minutes 
 Cook Time: 35 Minutes

Serving Size: 4

Intro:

Honestly, some nights it feels like I am on an episode of chopped and the basket ingredients are whatever is in my fridge except maybe I have 10 more minutes than the contestants to pull everything together. So yeah, this is that kind of meal, when you're running behind because of work or kids or whatever the case but you gotta get dinner on the table A.S.A.P. However, there's no compromise on flavor, so not only does this meal come together fast, it also taste delicious.

Ingredients:

• 1 Whole Skinless Chicken Cut Up
• 2 Tbsp. Tomato Paste
• 1 Cup Water
• 1 Tbsp. Garlic Paste
• 1/2 Cup High Heat Oil (I used Avocado)
• 1 Tsp. Salt
• 1/4 Tsp. Turmeric
• 1 1/2 Tsp. Ground Cumin
• 1/2 Tsp. Garam Masala
• 1/4 Tsp. Chili Powder
• 3 Bell Peppers Cut into 1 inch Cubes
• 1/2 Cup Chopped Cilantro

Cooking Instructions:

1.) Add oil to hot pan (make sure the pan is at least 2 inches deep). 

2.) Add chicken and garlic and sauté for 5 minutes.

3.) Add all spices and sauté for an additional 2 minutes until chicken is nice and coated.

4.) Next add the tomato paste and sauté for 5 minutes and add cup of water. 

5.) Once water is simmering in the pan add in bell peppers, cover and let cook for 20 minutes on medium/low heat.

6.)Remove lid and let water reduce for about 3 minutes, top with chopped cilantro and enjoy over rice or with naan.

RAITA (yogurt sauce): 1/2 cup greek yogurt, 1 baby cucumber diced, 1/2 tsp. black pepper, 1/4 tsp cumin seeds, 1/4 tsp. salt, 2 tbsp. milk all mixed together to create the sauce.