My teenager daughter, Sydney, has opted once again to cook for us again this Sunday.  Her cookbook has really inspired her.  This recipe was a loose interpretation from her new cookbook How to Cook Delicious Dishes Perfect for the Teen Cooks.

My review… it was fabulous!  It was so good that my pre-teen even asked to take it to school for lunch today – that is a miracle in and of itself!

Ingredients:

1 tablespoon olive oil
2 inch piece of ginger (fresh, peeled and grated)
4 garlic, finely chopped
1 onion, sliced
3 teaspoon of ground cumin
2 teaspoons of mustard seeds
1 teaspoon of ground tumeric
2 tablespoon of masala paste
1 bell pepper, sliced thinly (red or yellow)
2 green chilis (we used jalapeños), deseeded and diced
2 lbs of skinless chicken thighs and breasts (mixture is fine)
1 -14 ounce can of diced tomatoes
4 tablespoons of fresh cilantro, chopped
Salt and Pepper

Directions:

Heat the oil in a large sauce pan over medium heat.  Add the ginger, garlic and onion and cook until translucent.  Add the spices and masala paste and cook for 4 additional minutes.  Add the bell peppers and jalapeños.  Cook for an additional 5 minutes.  Turn up the heat and add the chicken and cook until lightly browned -8 minutes.  Add the tomatoes and cilantro.  Season with salt and pepper.  Then reduce the heat and simmer for 20 minutes.  Serve with rice.

— Knead to Cook