chicken in a red pepper saucerating:
2lbs pounds skinless boneless chicken breast or thigh, cut into 3 or 4 pieces
1 large onion, peeled and coarsely chopped
1 inch piece fresh ginger, peeled and coarsely chopped
4 cloves garlic, peeled
1 jar of pickled red peppers (yes, I know, but it works really well)
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 - 1/2 teaspoon cayenne
2 1/2 tbsp blanched almonds
1 cup water
2 tablespoons lemon juice
7 tbsps veg oil
Combine onions, ginger, garlic, peppers, cumin, coriander, turmeric and cayenne in container of food processor or blender. Process until everything is finely chopped. You will likely have something resembling a paste with excess liquid from the onion and peppers.
Heat a large, wide skillet (non-stick is unnecessary) over medium-high heat and add the oil. When hot, pour in the mixture from the blender all at once. Stir and fry about 10 minutes until you can see the oil forming tiny bubbles round it.
Add the chicken to the pan with the water and lemon juice. Pepper the chicken as desired. Stir to mix, bring to a boil and cover. Reduce the heat to low and simmer gently for about 25 minutes or until the chicken is tender.
Stir and serve.