This dish is not only delicious but its super colorful and easy to make, it’s low carb and diabetic friendly, this is my go to dish and goes really well with a low carb tortilla or saffron rice. Enjoy!
2 lbs cubed chicken (beast or boneless thigh meat)
1 large orange bell pepper cubed
1 large green bell pepper cubed
1 large yellow bell pepper cubed
1 large green bell pepper cubed
1 large onion cubed
2 tbsp of olive oil
2 tbsp thick yogurt
2 tomato sauce cans (16 oz) total Marination for the Chicken
1 tbsp lemon lemon juice
2 tbsp fresh ginger and garlic puree
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp black pepper
1 tsp turmeric
1 tbsp lemon pepper
2 tbsp kashmiri red chili powder
2 tbsp sambal or any hot sauce pinch of salt
Method: Marinate the chicken with all the above ingredients for about half hour and leave it aside. In the mean time you can cut up the peppers and onions and keep them aside as well. In a big pot add the marinated chicken couple pieces at at time and cook all of it on high and transfer in a different container. In the same pot you will have gravy make sure the stove is on med low then add the tomato sauce and mix everything really well, let this mixture cook for a couple minutes then add the yogurt and mix well, leave this on med low and let it cook till you see the oil separate on the sides. In a separate pot add 1 tsp of olive oil once a little hot add the onions and stir fry for about 30 seconds then add all the other peppers in there and stir fry on high for about a minute or until it reaches the softness of your choice, keep this aside, now lets assemble the dish. This is the time you want to do a taste test and adjust the taste according to. your pallet, now add the chicken and the peppers in the gravy and give it a good stir and you are ready serve. Garnish with fresh coriander.

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