Spicy Chicken Stew with mix Peppers

(my own recipe)

Serves 2

Ingredients:

• 1 big chicken breast (or two if they are small)
• 1 yellow bell pepper
• 1 red bell pepper
• 4 tbsp greek yogurt
• 4 tbsp sunflower oil
• 1 big onion
• 2 tbsp bright red paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ginger powder
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp madras mild curry powder
• 4 cardamom pods
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp cinnamon 
• 1 concentrated chicken stock  (knorr)
• 4-5 curry leaves
• 100 ml water
• 1 garlic

Step One
 Cut the meat in small cubes and put it in a bowl. Add on top the yogurt and all the powders (cayenne pepper, ginger, turmeric, garlic, cumin, coriander, paprika, madras mild curry powder). Mix well and let the meat marinade from half hour to a day (keep in fridge with plastic wrap).

Step Two
  Powder the cardamom pods, mustard seeds and the cumin seeds (with a mortar). Add the oil in a pan on medium heat. Add the chopped onion and fry on low heat until light brown. Then, add the mixed powder from cardamom, mustard seeds and cumin. Put the meat with the marinade in the pan and fry for 5 min. Add the chopped peppers and cover with the lid and let them fry for 2 min.

Step Three
 Add 100 ml of water, the concentrated chicken stock and the curry leaves. Let them simmer for 15-20 min or until the meat is tender. Add the chopped garlic and let it simmer for another 5 min. Serve while warm on a bed of rice. Garnish with fresh coriander leaves.


Tip 1: You can use normal chicken stock instead of concentrated. Replace the concentrated chicken stock and the water with 100 ml of normal chicken stock .
Tip2: You can use in plus a green pepper also (I just didn't have), either jalapeno or chili if you like it more spicy.