Description
Quick and easy weeknight chicken dinner that is allergy-friendly. Enjoy with naan bread or rice.
Ingredients
- 3 Tablespoons Oil, Divided
- 1 Onion, Cubed
- ½ Green Pepper, Cubed
- ½ Red Bell Pepper, Cubed
- 8 whole Dried Red Chilies
- 1 Tablespoon Ginger Garlic Paste
- 2 pounds Chicken
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Crushed Black Pepper
- 1 teaspoon Honey
- 1 Tablespoon Soy Sauce
- 4 Tablespoons Lemon Juice
- ½ cups Water
Preparation
Heat 1 tablespoon oil in a pan. Add vegetables and red chilies and stir-fry for 2 minutes. Remove from pan and set aside.
In the same pan, add remaining oil and ginger-garlic paste. Fry until fragrant. Add chicken and all the spices and seasonings. Fry over high heat for a few minutes. Reduce heat, add water, and let the chicken cook through until tender.
Add vegetables back into the pan and simmer for 5 minutes. Serve with bread or rice.
