Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, strips
- 10.6 oz (300 g) bell peppers, strips
- 4.2 oz (120 g) onion, wedges
- 8.8 oz (250 g) tomatoes, chopped
- 0.4 oz (10 g) garlic, minced
- 0.4 oz (10 g) ginger, grated
- 3.1 tsp (14 g) olive oil
- 1.0 tsp (2 g) ground cumin
- 1.5 tsp (3 g) ground coriander
- 0.5 tsp (1 g) turmeric
- 0.4 oz (10 g) green chili, sliced
- 0.3 tsp (2 g) salt
Method
- Heat half the oil in a wide skillet. Stir-fry chicken for 4–5 minutes to lightly brown; transfer to a plate.
- Add remaining oil, onion and peppers. Stir-fry for 5 minutes so they soften but retain some bite.
- Add garlic, ginger, chili and spices for 30 seconds. Stir in tomatoes and salt and simmer for 5 minutes.
- Return chicken and simmer for 5–8 minutes until it reaches 165°F (74°C). Add a little water if the pan becomes too dry.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 375 kcal · Protein 45 g · Carbohydrates 24 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.