3 lb. Chicken breast-boneless 
8 oz Green Pepper 
8 oz Tomato 
8 oz Onion (Red-Large) 
1 t Cumin Seed 
10 Garlic cloves 
2 oz Ginger root 
2 oz Green Chili pepper 
2 t Salt 
1 t. Red Chili powder 
 t Turmeric Powder 
8 oz Butter solids 
 bunch...... Cilantro 


a) Gather all ingredients b) Cut chicken in to 2 x inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes. ****** Makes 9 servings of 5 oz. each*****