Chicken with Mixed Peppers (Murgh Mirch Masala)

This is a quick and easy Tikka Masala dish, with the added crunch of red and green peppers. The tangy taste of the Tikka Masala really comes through here - wonderful flavours of lemon, coriander and turmeric with tomato. Blended with the hearty 'meatiness' of the capsicums, this dish has real flavour and substance.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 20 mins
Difficulty: Easy

Spiciness

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Ingredients

2 tbsp vegetable oil
100g onions, diced
200g chopped tomatoes
3 tbsp Patak's Tikka Masala Paste
50g green pepper cut into strips
50g red pepper cut into strips
2 green chillies, slit
1 tbsp fresh coriander, chopped
450g chicken, diced
50ml yogurt

Methods

Heat the oil in a pan and fry the diced onions for 2 minutes, add the chicken and fry for 3 minutes to seal the meat.
Add the Patak's Tikka Masala Paste, the slit chillies together with the peppers and fry for a further 4 minutes. Sprinkle in some water if the mixture begins to stick.
Add the chopped tomatoes, bring to the boil and cook gently for 15 - 20 minutes, or until the chicken is cooked through.
Add the yogurt and remove the lid to cook off any excess moisture.
Stir in half the fresh coriander and serve hot with rice and Patak's Naan Breads, garnished with the remaining coriander.