Chicken Jalfrezi

2 tbs. olive oil
1 large onion, sliced
1 c. green bell pepper, sliced
1 c. red bell pepper, sliced
2. cloves garlic, minced
1.5 lbs. boneless, skinless chicken thighs or breasts
1 tbs. turmeric
1 tsp. chili powder*
1.5 tsp. salt
1 14.5 oz. can peeled, diced tomatoes
2 tbs. clarified butter (ghee) (I omit this)
1 tbs. cumin
1 tbs. coriander
2 tbs. fresh ginger, grated
1/2 c. fresh cilantro, chopped



Directions
1. Heat the oil in a large deep skillet over medium-high heat. Add onions garlic, and peppers, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.

3. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

4. Add the clarified butter (ghee), cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

*To make this dish spicier, you can add more chili powder and cayenne pepper.