Serve with cauliflower rice or grilled vegetables.
Ingredients
908 gm
Chicken breast, boneless, skinless
(diced 1 inch sized)
1 medium
White onion
(thinly sliced)
4 pepper
Sun-dried chili pepper
1 cup
Cilantro (coriander)
(about a handful)
4 clove(s)
Garlic
1 piece, 2-inch
Ginger root
(finely chopped)
1 medium
Tomato
(chopped)
2 tbsp
Avocado oil
(divided)
1/2 tsp
Hot pepper (chili) flakes
(crushed)
1 tsp
Cumin
1 tsp
Chili powder
1 tsp
Coriander, ground
1/2 tsp
Turmeric, ground
1/2 tsp
Curry powder
1 tsp
Salt
Instructions
In a bowl, mix together chicken breast with crushed chilies, cumin, chili powder, coriander, turmeric, curry powder, and salt.
Heat 1 tablespoons oil in a frying pan over high heat. Add liver and saute until half cooked. Set aside.
In a clean pan, heat remaining oil until hot. Add onion and fry until almost brown, then add garlic and ginger. Fry for another minute, then add whole red chilies and tomato. Fry for a further minute or until onion has softened. Season with salt, if desired.
Return chicken breast to the pan and reduce heat to medium. Cook, uncovered for 10-12 minutes. You want most of the moisture to evaporate as this is a dry massala dish.
When chicken is cooked completely and the pan is almost dry, add coriander leaves and serve.
