Ground chicken with bell peppers, a weeknight staple in many Pakistani households. Pad it out with rice for the whole family and keep your own portion as it is.
Cooking one meal that everyone eats, rather than a special plate for you, makes life considerably easier, and food is not good or bad is where we get into that properly. If you want more in the same vein, the chicken orange stir fry and the Mongolian stir fried beef both feed a table.
Here's what you'll need
- 2 tbsp. olive oil
- 1 onion, chopped
- 450g lean ground chicken
- 1 tsp. root ginger, grated
- 1 tsp. garlic, minced
- 1 tsp. salt
- 1 tsp. cumin seeds
- ½ tsp. cayenne pepper
- ¼ tsp. ground coriander
- ¼ tsp. ground turmeric
- 2 medium tomatoes, chopped
- 1 green bell pepper, sliced
- 3 green chillies, stems removed, chopped
- ¾ tsp. garam masala
- 3 tbsp. lemon juice
- 3 tbsp. coriander, chopped
Here's how to make it
- Heat the oil in a medium pot over a medium to high heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally.
- Next, add the ground chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and the chicken starts to brown, roughly 7 to 10 minutes.
- Lower the heat to medium and add the cumin seeds, cayenne pepper, ground coriander and turmeric. Add the tomatoes and continue cooking for 5 minutes.
- Add the bell pepper and green chillies, and continue cooking for a further 5 minutes. Finally add the garam masala, lemon juice and chopped coriander, and serve immediately.
Did you make this WLS-friendly recipe?