Gluten-Free Pakistani Chicken Jalfrezi

Ingredients:

1.5 pounds boneless chicken, cut into chunks
2 large bell peppers (any color), cut into strips
2 medium onions, thinly sliced
2 tomatoes, chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground paprika (adjust to your spice preference)
Salt and black pepper, to taste
2 tablespoons gluten-free cooking oil
Fresh cilantro leaves for garnish (optional)

Instructions:

Heat the gluten-free cooking oil in a large skillet or frying pan over medium-high heat.

Add the thinly sliced onions and sauté until they turn translucent.

Stir in the minced garlic and minced ginger. Sauté for another minute until fragrant.

Add the boneless chicken chunks to the skillet. Cook, stirring occasionally, until the chicken starts to brown.

Sprinkle the ground cumin, ground coriander, ground turmeric, ground paprika, salt, and black pepper over the chicken. Mix well to coat the chicken evenly with the spices.

Add the chopped tomatoes and bell peppers to the skillet. Continue to cook, stirring, until the tomatoes soften and release their juices.

Reduce the heat to low and cover the skillet. Let the chicken and vegetables simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

Taste the Chicken Jalfrezi and adjust the seasoning if needed.

Garnish with fresh cilantro leaves if desired.

Serve your gluten-free Chicken Jalfrezi hot with rice or gluten-free naan bread. Enjoy this delicious and vibrant Pakistani dish!