Oil
1 lb - skinless, boneless, chicken thighs
All purpose flour
1 tbsp finely chopped ginger
1 medium finely chopped garlic clove
3 small finely chopped green chilles
1 red bell pepper cut into thin strips
1 medium sized chopped tomato
1/4 cup yogurt
1 tsp red chilly powder
Cilantro leaves for garnish
Salt
Freshly ground pepper
Italian herb seasoning
Few curry leaves
Preparation
In a large skillet heat oil.
Season chicken thighs with salt, pepper, chilli powder, Italian herb seasoning and flour.
Add the seasoned chicken to the skillet and cook over high heat for 6 mins or until slightly
brown. Once done, transfer to a plate.
brown. Once done, transfer to a plate.
Add the giner, garlic, curry leaves, chillies and bell pepper to the skillet and cook
stirring occasionally for about 2 mins.
stirring occasionally for about 2 mins.
Once the vegetables are cooked, add chopped tomatoes, yogurt and water and stir until smooth.
Add salt and pepper.
Add the chicken to the skillet and bring to a boil. Cover and simmer over low heat until
the chicken is tender and the the curry is slightly thickened (about 15 mins).
the chicken is tender and the the curry is slightly thickened (about 15 mins).
Garnish with cilantro before serving.
