Mexican Chicken

Ingredients: Chicken breast ½ kg Capsicum 1 Red capsicum 1 Tomatoes boiled 3 Fresh red chilies 5 Chicken stock 1 cup Tomato paste ½ cup Cumin powder 1 tsp Ginger garlic paste 1 tbsp Oregano ½ tsp Butter 2 tbsp Oil 2 tbsp Tomato ketchup 2 tbsp Coriander leaves 2 tbsp Salt to taste

Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve.