* if using white meat, reduce the cooking time
Cut the chicken into 2 inch pieces & set aside. In a large wok-like container, heat up the corn oil & add the chopped onion. When it is golden brown, add the garlic & next add the chicken. Sauté on high heat for a few minutes, then add the spices - turmeric, chili, cumin & coriander.
Turn the heat to medium & continue sautéing. Next add the ginger, tomatoes, yogurt & salt. Simmer for about 10-15 minutes or until almost all the liquid has evaporated. Now add the red & yellow pepper & continue cooking.
When the peppers are tender, add the red onion & garam masala, cook for a minute or two & turn the heat off. The onions should remain crunchy. Garnish with cilantro & serve.