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In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.
Add the chicken pieces and cook for 1-2 minutes, until lightly browned on all sides.
Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.
Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).
Garnish with slices of fresh ginger, sliced chilies, and fresh cilantro.
Serve with warm naan bread or rice.