This is a super quick and easy stir fry recipe that is delicious. When I am short of time and can’t think of what to prepare for dinner, I choose this recipe as it is one of our family favourite.
400g chicken thighs, cut into bite sized pieces
4 tablespoons lemon juice
3 tablespoons vegetable oil
3 centimetre piece of ginger, peeled and roughly chopped
4 cloves of garlic, peeled and roughly chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
½ teaspoon chilli powder
¼ teaspoon turmeric powder
1 green pepper, remove core and cut into chunks
Salt to taste
Place the cut chicken pieces in a glass bowl. Stir in the lemon juice. Mix well, cover and allow to marinate for one hour.
Quarter the onions and separate the layers.
Using a mortar and pestle, crush the ginger and garlic to a paste.
Heat a tablespoon of oil in a deep frying pan (kadai) or a wok. Remove chicken pieces from marinade, discard the lemon juice and fry the chicken pieces on one side for 2-3 minutes. Remove to a bowl and set aside.
Add remaining oil and fry the onions, ginger and garlic paste. Stir frequently over medium high heat for 3-5 minutes until the onions are a pale golden colour. Put the cumin and coriander powders along with turmeric, garam masala, and chilli powder. Season with salt and if the spices are sticking to the bottom of the pan, sprinkle a spoonful of water. Fry the spice powders for a minute.
Toss in the green pepper pieces and increase heat to a high. Fry for a minute and add the chicken. Fry continuously for 5-6 minutes, until chicken is well cooked.
Serve immediately with roti or wraps.