Step 1

In a medium bowl, combine the chicken with all the ingredients listed under ‘Marinade’. Set aside.

Step 2

In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.

Step 3

Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.

Step 4

Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.

Step 5

In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.

Step 6

Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note Taste and adjust salt and seasoning. Turn off the heat and serve hot.