As Promised: Stir Fried Chicken with Peppers and Onions

So what did I serve with those mouth-watering potatoes and peas that helped to convince my boyfriend that Indian food might be pretty tasty?  Murah Jalfrezie or Stir Fried Chicken with Peppers and Onions also from Betty Crocker's Indian Home Cooking by Raghavan Iyer.  According to Raghavan, this dish is popular across America, but I have never seen nor heard of it before.  Maybe that's because I only love eating at one particular, vegetarian Indian restaurant.  Regardless, I understand why this dish has gained popularity here - it is incredibly accessible, delicious and doesn't have any "scary" ingredients.  I think my boyfriend saw the picture of this dish and thought it looked like chicken and vegetables- nothing too far off his radar- so he was willing to give it a try. 

I liked this dish for something simple and tasty with a touch of Indian flair.  My yogurt broke a little bit in the sauce, and I don't know if that should have happened.  It didn't impact the flavor but made it a tiny bit unappealing to me visually.  The chicken was perfect with the potatoes and peas, and I think it would be equally good with fluffy basmati rice or naan.  I did make the simple adjustment of using red bell pepper instead of green but any color would work.  I also think you could mix up the vegetables a bit - maybe add some zucchini or peas or cauliflower.  I am happy to report another totally positive experience with a Raghavan Iyer recipe.

Stir Fried Chicken with Peppers and Onions (Murgh Jalfrezie)

from Betty Crocker's Indian Home Cooking by Raghavan Iyer

2 T vegetable oil
1 medium yellow or white onion, finely chopped (1/2 cup)
1 T coarsely chopped gingerroot
2 medium garlic cloves, finely chopped
1/2 cup tomato sauce
1 T coriander seed, ground
1 t cumin seed, ground
1/2 t salt
1/2 t ground turmeric
1/2 t ground red pepper (cayenne)
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium green bell pepper, cut into 1/2-inch cubes (1 cup)
1 medium red onion, cut into 1/2-inch cubes
1 medium tomato, cut into 1/2-inch cubes (3/4 cup)
1/2 cup water
1/2 cup plain yogurt
2 T finely chopped fresh cilantro

1. Heat oil in wok or deep 12-inch skillet over medium-high heat. Add yellow onion, gingerroot and garlic; stir-fry 3 to 4 minutes or until onion and garlic are deep golden brown.
2. Stir in tomato sauce, ground coriander, ground cumin, salt, turmeric and ground red pepper; reduce heat to low. Partially cover and simmer 5 to 7 minutes or until a very thin film of oil starts to separate from sauce.
3. Stir in chicken.  Simmer uncovered 4 to 5 minutes, stirring occasionally, until chicken is partially cooked.
4. Stir in bell pepper, red onion, tomato and water. Cover and simmer 8 to 10 minutes or until chicken is no longer pink in center.
5. Stir in yogurt. Simmer uncovered 1 minute, stirring occasionally, just until yogurt is warm.  Serve sprinkled with cilantro.