Mummy in a hurry

Recipe name: Chicken Capsicum
Creation date: 5th September 2007
Test date: 5th September 2007
Prep time : 20 minutes

Ingredients

350 gm chicken fillet (cut into smaller pieces)
1 green capsicum
1/2 onion
4 garlic
1 cm ginger
1/2 teaspoon of salt
1 teaspoon of tumeric powder (fresh tumeric is preferred)
Cooking oil

Preparing it

1. Combine garlic and ginger in the 'lesung batu' and pound them wholeheartedly.
2. In a 'tumericproof' bowl, marinate chicken fillet with the garlic/ginger paste, salt and tumeric powder for about 10 minutes.
3. Slice capsicum and onion thinly.

4. Heat 4 tablespoons of cooking oil in your teflon layered wok with medium fire.
5. Fry the marinated chicken fillet to your liking (juicy, dry, semi-brownish etc). Your kitchen will be filled with the aroma and your salivating children will be waiting behind you with plates in their hands.

6. Throw in onion and capsicum into the wok. Stir gently to even out your wok's content.
7. Lower the fire and cover the wok. Cook for 3 more minutes or until capsicum becomes tender.
8. Ready to be served with steamed rice and 'sambal belacan'.

** Aren't you feeling hungry already?
As usual, didn't get the chance to snap some pics because before I knew it, chicken capsicum was already gone (into 4 tummies).