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Ingredients

• Oil 1 tbs.
• Chicken fillets, trimmed and halved 750g
• Onion, sliced 1 large
• Green capsicum, sliced
• Green chilli, chopped 1
• Garlic, chopped 1 Clove
• Ginger 2 Grated
• Ground cumin seeds 2 tsp.
• Ground coriander seeds 1 tsp.
• Garlic paste 1 tsp.
• Ground garam masala ¼ tsp.
• Haldi powder ½ tsp.
• Dhuniya powder ½ tsp.
• Salt according to taste
• Crushed tomatoes 1 tin
• Water ½ cup
• Green chili, sliced, for garnish
• Coriander sprigs to garnish

Directions

• Heat oil in a medium sized pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

• Add onion and cook over low heat until soft and golden.

• Add capsicums and cook a further couple of minutes.

• Add chilli, garlic and ginger. Cook for thirty seconds.

• Add cumin, coriander, haldi powder, dhuniya powder and garam masala.

• Now add tomatoes and water and simmer for 5 minutes.

• Add the cooked chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

• Garnished with coriander and sliced green chilies

Serve with rice.