This Jalfrezi chicken recipe hold not many ingredients and also paleo and gluten free. Almost all of these ingredients are either available in your kitchen's pantry, or you can easily get them without resorting a drive to a local spice shop. I sometimes add extra spices to it, depending if I want to variate the taste but most of all I stick to this recipe ingredients.

1. First prep all the ingredients which you will be using for this recipe. It will save you time till you get the hang of this recipe (or any other recipe). Chop up the garlic, thinly slice the chili pepper, dice (in inch) bell peppers, and dice the onion (1 inch). Cut the chicken breast or thighs into bite size pieces.

2. Place a medium size skillet on the stove top. Add the oil and add the chopped garlic. Turn the heat on to medium and let the garlic cook a little. Be careful not to burn it, it will cause a bitter taste to your Jalfrezi dish. When garlic start blushing just a bit, add the chicken and turn the heat to medium-high. Add 2 tbsp of vinegar and mix in with the chicken. Stir the skillet once or twice until the meat is no longer pink. Vinegar acts as a tenderizer to meat. So, there will be no reason to cook it for a long time.

3. Turn the heat down to medium again. Add crushed tomatoes, chopped chili pepper and let tomatoes cook down a bit, for 2 min or so.

4. Add 1 tsp of turmeric powder, 1 tbsp ginger paste, 1 tsp of paprika, 1 tsp of salt and 1/4 tsp of chili powder (optional). Mix everything well and cook for another 2 min.

5. Add diced vegetables into the skillet, mix all the ingredients together and turn the heat down to medium low. Close the lid of the skillet and let the whole thing cook for about 2 more min. There is no reason to overcook the vegetables. You should be able to feel the slight crispness of peppers and onions.

6. Garnish it with chopped cilantro and serve with either rice or a salad. I like to pile my portion on my favorite green salad.

Enjoy!