Ingredients

Method

Peel the onions, garlic and ginger, then make a paste out of the ginger garlic and one of the onions with a little water. Finely slice the other 2 onions. Set 1 of the 2 onions left aside until later.

Heat the oil until very hot, add half of the sliced onions and fry until they start to brown, about 10-15 minutes, then add the cubed chicken. Stir and fry for 8-10 minutes on a high heat or until browned.

Reduce the heat and add the garlic paste, stir and fry for about 5 minutes, then add the vinegar, chilli powder, salt and sugar. Fry, stirring, for another 15 minutes or so, until the chicken is tender and the sauce coats the pieces thickly.

Now add the remaining onion that you had set aside, the tomatoes, green chillies, and sliced peppers. Give it all a good stir on a high heat for about 5 minutes so that the flavours blend but the peppers remain crispy. Turn the heat off.

Reheat in the oven on a moderate heat for 20-30 minutes. Serve with rice, chapati or naan.