500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
1 medium onion, coarsely chopped
8 tomatoes, finely chopped
1 teaspoon garlic paste
2 green chillies, finely chopped (optional)
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
4 tablespoons coriander leaves, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil or ghee in a large pan over medium heat, add peppers, stir fry for a minute drain and keep aside.
Add the mustard seeds and let them crackle. Add onions and fry until translucent in colour.
Add tomatoes and cook for 5 minutes, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.
Add the chicken pieces and stir fry for few minutes.
Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.