Chicken cooked with capsicum/green bell pepper makes an excellent dish, can be served as a side dish with Roti (Indian flat bread) and a dish with gravy.
- 1 pound chicken boneless cut into thin long pieces
- 1 large sized green bell pepper / capsicum chopped into thin long pieces
- 1 large onion sliced thinly
- ½ tsp ajwain (carom seeds)
- Salt to taste
- 3 tbsp cooking oil
- 1 tbsp ginger garlic paste
- 1 tsp chicken tandoori masala (available at Indian Grocery Stores)
- 1 tbsp oil
- 1 tsp lemon juice
- ½ tsp salt
- 1 tbsp maida (white Flour)
- Marinate the chicken for about an hour.
- Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, add carom seeds and onion; fry a little.
- Stir in chicken pieces without marinade, and sear for 5-6 minutes. Now add marinade and cook for another 5-6 minutes.
- Cover and simmer on low heat until the chicken is fork tender.
- Add sliced capsicum and cook uncovered on medium heat, for another 1-2 minutes or until the oil separates from the gravy and capsicum is just done. This dish should have almost no gravy, just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
- Turn off the heat and spoon the Chicken Capsicum onto a serving platter.
- Sprinkle the lemon juice and garnish with fried onions.
- Serve with Roti or Paratha as a side dish.
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process.
Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.