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!
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
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