Chicken jalfrezi

Method

1. 1 Cut the chicken into long strips and marinate with crushed ginger and garlic mixed with salt for 30 minutes.
2. 2 Sauté the chicken over high heat for 8 minutes until browned and slightly crispy on all sides, then remove from the pan.
3. 3 Sauté the cumin, then stir-fry the onions and long bell peppers over the highest heat for exactly 3 minutes.
4. 4 Stir-fry the vegetables quickly over high heat to keep them crisp; stir-frying them until they're mushy will result in a sauce, not jalfrezi.
5. 5 Add the tomatoes and vinegar and stir for 90 seconds without mashing them into a sauce.
6. 6 Return the chicken to the pan and cook for 60 seconds, then sprinkle with garam masala, shredded ginger, and sliced green chilies.