- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 90 ml olive oil
- 1 large brown onion, finely chopped
- 700 g chicken thigh fillets, cut into 3 cm strips
- 2 tbsp garlic paste
- ½ red capsicum, finely chopped
- ½ green capsicum, finely chopped
- ½ yellow capsicum, finely chopped
- 2 tbsp (50 g) tomato paste
- 1 tsp smoked paprika powder
- 1 tsp sweet paprika powder
- 1 tsp ground white pepper
- 1 tsp ground coriander
- Afghan bread, to serve
- Hot sauce, to serve (optional)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally until golden. Add the chicken to the pan and sauté until lightly browned. Add the garlic paste to the pan and cook until just fragrant.
- Stir through the finely chopped capsicums, followed by the tomato paste, spices and a generous pinch of salt.
- Add 2 tbsp water to the pan, then stir to combine. Cover with a lid, then reduce the heat to low and cook for 10 minutes, stirring occasionally, or until the chicken is cooked through and tender.
- Transfer MJ’s chicken to a large serving bowl and serve with Afghan bread and hot sauce (if you like) on the side.
Photography by Jiwon Kim.
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Cook’s Notes
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.
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