Kadai Chicken

5 teaspoons vegetable oil

7 dried red chile peppers, finely chopped

5 tomatoes, finely chopped

4 boneless chicken breasts, cut into bite-size pieces

Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.