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| 2 Esslöffel | vegetable oil |
| 1 1/2 x ca. 450 g | Chicken thigh meat; boneless skinless, fatless, diced into 1 1/2 inch long & 1 1/2 inch wide pieces |
| 4 Esslöffel | yogurt plain |
| 1 Esslöffel | ginger chopped |
| 1 Esslöffel | Garlic paste |
| 8 | Pieces each green pepper and onion; (cut just like chicken) |
| 1/2 Teelöffel | Red chilli powder |
| 1 Esslöffel | Coriander powder |
| 4 x ca. 30 g | water |
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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. Check from time to time and as soon as the chicken feels cooked, you are ready to serve it.
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