Stir-Fried Chicken Breast with Black Pepper and Green Chilies

• 3/4 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
• 1 clove garlic, crushed to a pulp
• 1 teaspoon very finely grated peeled fresh ginger
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• A generous amount of freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 4 whole cardamom pods
• 1/2 medium onion, finely chopped
• 12 fresh hot birds-eye chilies, chopped
• 2 tablespoons plain yogurt
• 1/8 teaspoon ground turmeric

1. Combine the chicken, garlic, ginger, salt, lemon juice, black pepper, and cayenne in a bowl.
2. Mix well.
3. Put the oil in a frying pan or wok and set over medium-high heat.
4. When hot, put in the cardamom pods.
5. Stir once and put in the onions and chilies.
6. Stir and fry until the onion pieces turn brown at the edges.
7. Add 1 tablespoon yogurt and stir it until it disappears.
8. Add the second tablespoon of yogurt.
9. When it disappears, add the turmeric and the seasoned chicken.
10. Stir and fry for a minute.
11. Add 2 tablespoons water, cover, and turn heat to low.
12. Cook 2 minutes or until the chicken is cooked through.
13. Remove cover.
14. Turn heat up and let all the liquid dry up, stirring as this happens.

chicken, clove garlic, ginger, salt, lemon juice, generous amount, cayenne pepper, vegetable oil, cardamom pods, onion, chilies, plain yogurt, ground turmeric

Taken from www.epicurious.com/recipes/food/views/stir-fried-chicken-breast-with-black-pepper-and-green-chilies-373774 (may not work)