4 chicken breasts cut into 1 inch chunks
2 tablespoons ghee
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 teaspoon white cumin seeds
4 spring onions finely chopped
1 tablespoon garlic puree
1 tablespoon ginger puree
3 fresh green chillies finely cut.
1 cup (250ml) chicken stock
1 cup (250ml) chopped tomatoes
1 tablespoon red chilli powder
1 red bell pepper cut into one inch squares
1 white onion finely sliced
1 teaspoon garam masala
Salt and pepper to taste and chopped coriander for garnishing!
Heat the oil over medium high heat in a large pan or wok. When hot, add the mustard seeds and cumin seeds and allow to sizzle for about 30 seconds.
Now add the cumin powder, red chilli powder, spring onions, green chillies, garlic and ginger. Stir to combine. Toss in the sliced onions and bell peppers and coat in the the oil. Fry for about two minutes.
Add the chicken pieces and fry until the chicken is about 50% cooked. This should only take a couple of minutes.
Add chopped tomatoes.
Pour in the chicken stock and simmer until the chicken is cooked through.
Sprinkle with salt and pepper to taste and dust with the garam masala, and chopped coriander for garnishing!