Chicken Kurma (Traditional Chicken Curry)

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small onion, diced
• 2 medium tomatoes, diced
• 3 clove garlic, thinly sliced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 1 serrano pepper, seeded and minced
• 1 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 1/2 lb boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 1/2 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• Juice of 1/2 lemon or lime
• Fresh cilantro and/or mint, for garnish

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
2. Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.