Kashmiri Chicken With Panseared Medley Of Sweet Bell Peppers And Fresh Mint

Ingredients:

• 6 Chicken breasts
• 2 onions, sliced
• 2-3 green chillies
• 3 tomatoes, diced
• 1 tsp. Garlic, crushed
• 1 tbsp. Ginger, chopped
• 3 tbsp. Fresh lemon, juiced
• 1 1/2 tsp. Curry powder
• 1 tsp. Red chilli powder
• 2 tbsp. Garam masala
• 2 tbsp. Coconut, unsweetened
• sea salt
• 1/2 tsp. Turmeric
• 1/4 cup vegetable oil
• 2 cups yoghurt
• 1/4 cup flat leaf parsley, chopped
• 3 assorted bell peppers, wedged
• 1/4 cup mint, chopped
• 2 tbsp. Extra virgin olive oil
• sea salt
• fresh cracked pepper

Directions:

1. Preheat oven to 375’f
2. In a saute pan add 2 tbsp. Vegetable oil, heat, add onions, season, and saute until golden.
3. Remove onions, season chicken breast, and sear each side for 1-2 minutes. Put aside.
4. Blend the onions, green chillies, tomatoes, garlic, ginger, lemon juice, curry powder, red chilli powder, garam masala, coconut, salt, and turmeric in a food processor, then add the vegetable oil and yoghurt
5. Place chicken in a deep baking dish, pour mixture over the chicken and bake for approx. 25- 30 minutes
6. Meanwhile heat a large skillet, add olive oil, add peppers, season, and saute for approx. 10 -15 minutes.
7. Serve chicken and peppers with roasted potatoes