Chicken Country Captain. Born in an Anglo-Indian kitchen, out of a memsahibs dire crisis and her bawarchis novel ingeniousness. A as-basic-as-it-gets chicken curry. An onion-ginger gravy. Perfumed with cinnamon and cloves. Spiked with peppercorn. Pacified by tomatoes. No-fuss. Yet divine.
Heat 1/2 tbsp oil in pan, fry the sliced onions till golden brown. Keep aside.
Add the remaining oil, throw in the cinnamon sticks, crushed cloves, dry red chilies, black peppercorns and saute for 2-3 odd mins till the spices release their aroma.
Stir in the onion paste, ginger-garlic paste and tomato puree. Sprinkle a little salt and cook till the onions and tomatoes are cooked and the raw smell of onion paste or tomato puree is no longer there.
Now add the chicken, turmeric powder, red chili powder and fried onions. Add the black pepper powder, stir fry for 5 odd minutes.
Add the bell peppers, give it a hearty mix. Cook for a minute or two.
Add 1/2 a cup of warm water, adjust seasonings and cook covered till the chicken is tender and the gravy has thickened.