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Spicy Ground Chicken with Bell Peppers

Servings 0

Ingredients

  • Coconut or avocado oil in a spray bottle or other oil of your choice in limited amounts
  • 1 medium onion finely chopped
  • 1 pound ground chicken
  • 1 teaspoon ginger paste or freshly grated ginger
  • 1 teaspoon garlic paste or freshly grated garlic
  • 1 teaspoon fine sea salt
  • 1 teaspoon cumin seeds
  • ½ teaspoon Kashmiri red chile powder*
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 2 medium plum tomatoes finely chopped
  • 1 large bell pepper red or yellow are good, seeded and thinly sliced about ¼-inch thick
  • 1 jalapeño stem and seeds removed, chopped (or fresh Thai green chiles, to taste)
  • ¾ teaspoon garam masala**
  • 2 to 3 tablespoon lemon juice from about ½ lemon
  • 2 to 3 tablespoons chopped fresh cilantro

Instructions

  • Spray a medium (9-inch) skillet liberally with oil, or add a small amount of oil to the pan, and heat at medium-high temperature. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
  • Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
  • Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add
  • tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until
  • the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes.
  • Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.