3large boneless chicken breastscut into 1-inch pieces
1medium-sized green peppersliced
2medium-sized tomatoescut into wedges
roughly chopped fresh cilantro leavesfor garnish
squeeze of lemon
Heat oil in a large non-stick wok and fry cumin seeds, ginger and garlic for a few seconds till fragrant. Add in spices and tomato paste, and mix well.
Add in chicken pieces, and stir-fry with the spices for 2-3 minutes till lightly browned along the edges.
Add in the onions and stir-fry for 2-3 minutes till the onions start to soften. Now add in the peppers and tomatoes, season with salt, and mix well. Let it cook covered for 5-6 minutes till the chicken is completely cooked through.
Garnish with fresh cilantro leaves and a squeeze of fresh lemon juice and serve warm.
To make a vegetarian version like Kadhai Paneer, simply substitute chicken pieces with cubes of paneer.