Chicken Masala with Mattan and Bell Peppers

Instructions

1. 1

   Cut the boneless chicken breast into bite-sized pieces and set aside.

2. 2

   Finely chop the onion, and cut the red and green bell peppers into strips.

3. 3

   Heat the vegetable oil in a large skillet or pan over medium heat.

4. 4

   Add the chopped onion and sauté for 2-3 minutes until translucent.

5. 5

   Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken starts to brown.

6. 6

   Stir in the tomato puree, garam masala, ground cumin, turmeric powder, and salt. Mix well to coat the chicken evenly with the spices.

7. 7

   Add the mattan (green peas), red bell pepper, and green bell pepper to the pan. Mix everything together.

8. 8

   Cover and cook for 8-10 minutes on medium-low heat, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

9. 9

   Remove the lid and cook for another 2 minutes to allow any excess liquid to evaporate, if needed.

10. 10

    Turn off the heat and garnish with chopped cilantro.

11. 11

    Serve hot with rice or Indian bread.