Step 1

Season the chicken pieces with powdered spices (turmeric, paprika, and cumin). Let it sit at room temperature while preparing the other ingredients.

Step 2

Cut the onion, tomatoes and red pepper into cubes. Smash the garlic and chop. Separate the coriander leaves and chop. Slice the green onion stalks into thin slices. Reserve all ingredients.

Step 3

Bring a large and wide pan to high heat. When heated, add the oil and sear the chicken pieces. Avoid stirring, just turn them to brown on all sides. Note: All pieces need to be in contact with the bottom of the pan, if your pan is not wide enough or if chicken releases its juice at the bottom of the pan, divide the process into steps.

Step 4

When all chicken pieces are golden brown, remove them from the pan, sprinkle a pinch of salt and set aside in a bowl.

Step 5

In the same pan, add a little oil and sauté the garlic and onion over medium heat until golden brown. Add the pepper, stir for a few minutes. If you wish, add a little more of the powdered spices.

Step 6

Add rice to the pan, the lemon juice, stir well. Scrap the bottom of the pan with the spatula. Stir fry everything for about 2 min.

Step 7

Return the chicken pieces to the pan. Add salt and tomatoes. Mix well.

Step 8

Add the water, when it starts to boil, lower the heat and cook until the water is dry (approx. 20 minutes).

Step 9

When the water has gone, add the chopped green onions and cilantro, mix well.

Step 10

Leave the pan to sit covered with the lid for 5 minutes, then serve.