Arabic chicken masala

• 6 chicken boneless skinless chicken beast
• 1 chopped green, yellow, and red bell pepper
• 2 tbsp olive oil
• 4 garlic cloves chopped
• 2 chopped onions
• 2 chopped fresh tomatoes
• 4 slow sliced marrow vegetable
• 1 parsly leaves to garnish
• 4 tbsp coriander powder
• 2 hot chili pepper
• 1 tbsp arabic mix masala seasoning
• 2 tbsp zatar
• 1 basil leaf
• 1 tbsp tandori masala
• 1/2 cup tomatoe paste
• 3 tbsp flour
• 1 chicken cube stock seasoning
• 3 cup water

1. put oil in pan and add the onions, peppers, garlic, tomatoes, and the marrow vegetable
2. cook on Low heat till tender
3. add the chicken stock cube and water
4. add the seasonings and the cut up cooked chicken
5. add the tomatoe paste
6. cover and cook on medium heat for 20 minutes stirring occasionally while cooking.
7. add the flour and stir and cook until the sauce thickens a little.
8. can be served alone or over rice.

chicken, green, olive oil, garlic, onions, tomatoes, slow, parsly, coriander powder, hot chili pepper, masala, zatar, basil, tandori masala, tomatoe paste, flour, chicken, water

Taken from cookpad.com/us/recipes/334662-arabic-chicken-masala (may not work)