2 tbsp. vegetable oil
1-1/2 lb. chicken thigh meat, boneless skinless, diced
4 tbsp. plain yogurt
1 tbsp. chopped ginger
1 tbsp. garlic paste
8 piecess each green pepper and onion (cut just like chicken)
1/2 tsp. red chili powder
1 tbsp. coriander powder
4 oz. water

Rub the yogurt on chicken and leave it to refrigerate for about two hours.

Heat oil in a pan and add ginger and garlic. After 30 seconds, add pieces of onion, green pepper and the marinated chicken. Stir frequently until the chicken turns a little brown.

Now add coriander powder and red chili powder. Add salt to taste.

Keep stirring frequently.

After 3 or 4 minutes add the water and let everything simmer gently. Serve.

Serving Size: 4