Chicken Fakhirat
Servings 5 People
Ingredients
- 500 gm Chicken Thighs or Breasts boneless and skinless, cut into 1-inch pieces
- 1 Red Capsicum cut into 1 inch pieces
- 1 Green Capsicum cut into 1-inch pieces
- 1 small Zucchini cut into 1-inch pieces
- 3 medium Tomatoes pureed
- Few Spring Onion Greens for garnish
- 1½ tsp Hot Curry Powder
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric
- ¾ tsp Black Pepper Powder
- 1½ tsp Ginger-Garlic Paste
- 1½ to 2 cups Water
- 1 tbsp Oil
- Salt to taste
Instructions
- Marinate chicken with salt, chili powder, turmeric, pepper powder, 1/2 teaspoon hot curry powder, and 1/2 tsp ginger-garlic paste for 15 mins.
- Add oil to a pan. Once it is hot, add the marinated chicken and fry on high flame for 5-6 mins (It is fine if the chicken leaves a lot of water, no need to evaporate), set aside the chicken.
- In the same pan, add 1 teaspoon ginger-garlic paste and fry for 2 mins. Add the tomato puree and fry until oil leaves the sides of the pan.
- Add the remaining hot curry powder and the cut vegetables and fry for 3-4 mins on medium flame.
- Add the chicken to the pan, add 1½ cups water, adjust salt and let it come to a boil on high flame. Reduce the flame to medium and let it cook for approximately 10-12 minutes until the gravy has thickened a bit. The consistency of the gravy should be like creamy soup.
- Serve hot with homemade pita bread, Lebanese bread or plain rice.