Chicken, Mushroom and Peppers Dry Curry

This is a super quick curry to make when one is hard-pressed for time. I make this very often and eat it with brown rice. Lean protein from chicken and Vitamins B and C from mushrooms and peppers respectively along with the good Carb from brown rice makes for a substantial meal.

Ingredients:

• 4 chicken thighs, skinned
• 8 Mini Peppers, roughly diced
• 8 Button/Cremini  Mushrooms, cleaned and halved
• 1/2 Red Onion, fine diced
• 2 Roma Tomatoes, pureed
• 2 tsp(or less/more) Cracked Pepper
• 2 tbsp Olive Oil
• Salt for taste

For the Marinade:

• 1 tbsp Thick Yogurt
• A pinch of Turmeric powder
• A dash of Pepper powder
• A pinch of Salt
• 1 tsp lemon juice

Procedure:

• Mix all the ingredients under "Marinade" and marinate the chicken for atleast 30 minutes.
• Shallow fry the peppers and mushrooms in a tbsp of oil for 5 minutes or so. Set aside.

• Heat the remaining tbsp of oil in the pan and bring it to a smoking point.
• Sear the marinated chicken until its browned on all sides.
• Add the chopped onions to the pan and fry along with the chicken until its translucent.

• Pour the tomato puree and add the cracked pepper and salt to the pan.
• Lid the pan and cook for ~10-12 minutes on medium flame until the chicken in almost cooked.
• Transfer the mushrooms and peppers to the pan and gently mix. Cook for 5 more minutes or until almost all the water has evaporated and remove from flame.
• Top this piping hot dry curry on top of brown rice and serve.

Makes ~3 Servings.

Enjoy!