Anyways this dish was one of my quick experiments on a weeknight when I felt it would be good have some chicken and also make use of the lone Yellow Capsicum that got lost in the wee corners of the vegetable tray in my fridge :-) The dish pairs very well with simple Jeera Rice or plain white Basmati rice.
It's an Indianized stir fry, no soy sauce or ketchup or deep frying the chicken. I just used our regular masalas and cooked the dish without extra water and added the capsicum at the end after turning off the heat. The capsicum cooks slightly with the heat from the dish but still stays crunchy.
It was the first time I'm trying a yellow capsicum, I've only tried the regular Green and Red variety. I must say I really liked the flavor of the capsicum which was slightly sweet yet not too overpowering. And not to mention the beautiful color it adds to the dish.
I used boneless and skinless Chicken thigh meat cut into small cubes. They cook quickly and stays soft and juicy once cooked. No extra water is added for the gravy. The dish is mildly spiced and is not overly spicy so it was perfect even for my 3½ year old to chomp down with the flavorful rice.