Pepper Chicken

Estimated — 5 ingredients not in food database (100% mass accounted for)

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Method

1. 1Cut 400 g chicken thighs into 2–3 cm pieces. Set aside.
2. 2In a bowl, mix 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp garam masala, 1 tbsp lemon juice, and 1 tsp salt. Add the chicken and marinate for at least 15 minutes.
3. 3Heat 2 tbsp coconut oil in a deep pan over medium heat.
4. 4Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
5. 5Add 2 chopped green chilies and 1 tsp grated ginger. Sauté for 1 minute until fragrant.
6. 6Add the marinated chicken and cook for 6–7 minutes, stirring occasionally, until the chicken is sealed and slightly browned.
7. 7Add 1 cup chopped bell peppers (mix of red, yellow, and green) and stir well to combine.
8. 8Pour in 100 ml water, cover the pan, and simmer for 8–10 minutes until the chicken is cooked through and the peppers are tender.
9. 9Adjust seasoning with salt to_taste. Garnish with fresh coriander leaves before serving.
10. 10Serve hot with steamed rice or roti.