Serves 1
Directions
- 1Pour oil into a pan.
- 2Add diced onions to the pan and fry until light brown.
- 3Add garlic and ginger to the pan and cook for a minute.
- 4Add the chicken thighs to the pan.
- 5Once the chicken has developed a bit of color, add all the spices (coriander powder, chili powder, cumin powder, turmeric, salt) and mix everything together.
- 6Add chopped tomatoes to the pan and let them cook down until mushy, releasing their water.
- 7Add Kashmiri chili powder for color and heat.
- 8Once tomatoes have cooked down and the oil sizzles, add about 3/4 cup of water, or enough for your desired consistency.
- 9Add bell peppers and onions, cut to quarters, and green chilli.
- 10Add soy sauce and ketchup to make it tangy and sweet.
- 11Squeeze lemon juice and add fresh chilies on top.
Ingredients
- 2 tablespoons oil
- 1 small onion, diced
- 1 tablespoon garlic
- 0.5 tablespoon ginger
- 1 chicken thigh
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon salt
- 3 tomatoes
- 0.75 cup water
- 2 peppers, cut to quarters
- 1 small onion, cut to quarters
- 1 green chilli
- 1.5 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 squeeze lemon juice
- 1 fresh chilies
Equipment
PanWooden spoonSpoonKnifeCutting board
Tips
- Don't be impatient and let the tomatoes cook down to release their water and become mushy.
- For tanginess and sweetness, add soy sauce and ketchup, a 'brown auntie trick' that works.
- Adjust the amount of water to achieve your desired consistency: dry or saucy.
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