Masala chicken stuffed bell peppers in masala sauce

Blend garlic, ginger and tomatoes to a smooth puree; divide it in half.

Heat a pan over medium-high with 2 tbsp oil; fry chopped onions with a pinch of salt a few minutes without browning.

Add the minced chicken, raise the heat to high, loosen it into a single layer and let the initial moisture dry up, stirring from time to time.

When the meat turns from pink to pale cream, add half the puree, then the diced potato.

Add 2 tsp curry powder, 1/2 tsp turmeric, 1/2 tsp chili powder, black pepper and 1 tsp salt; stir on medium-high until coated.

Add 1 tbsp all-purpose flour and stir on medium heat for two minutes as a binder.

Add 1/2 cup hot water and cook covered on low heat 15 to 20 minutes until the potatoes are soft.

Add 1/2 tsp garam masala, optional green chillies and parsley; mash everything with the spatula while hot, especially the potatoes.

Take off the heat, transfer to a bowl and cool a bit.

With a paring knife, cut around the stem of each pepper and discard the seeds without making a large hole.

Sprinkle salt inside each pepper, then pack in as much stuffing as possible with the fingers.

For the sauce, heat 4 tbsp oil and cook chopped onions with a pinch of salt on medium until golden brown.

Add a splash of water to cool the pan, then 2 heaped tsp curry powder, 1 tsp Kashmiri chilli powder, 1 tsp sweet paprika and 1/2 tsp turmeric; stir on low heat a minute.

Add the other half of the puree, 1 tsp salt and 1 tsp sugar; stir on medium a minute or two, then cover two minutes on low.

Seat the stuffed peppers in the sauce, trimming uneven edges if needed; add about 1/2 cup hot water around them.

Cover on low heat 20 minutes or until the peppers are soft but not mushy; check with a knife.

Spoon sauce over each pepper; serve with rice or as an appetizer.