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Butter chicken stuffed capsicums recipe
Butter chicken stuffed capsicums recipe
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Prep Time:
60 minutes
Cook Time:
95 minutes
Total Time:
155 minutes
Curry-stuffed capsicum combines tender chicken thighs with rich, golden sauce for a caramelized perfection.
Ingredients:
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 5.00 gm sweet paprika
  • 1 tsp garam masala
  • 1 ⁄4 tsp chilli powder
  • 1kg chicken thigh fillets, cut into 3cm pieces
  • 130g (1 ⁄2 cup) natural yoghurt, plus extra, to serve
  • 6 garlic cloves, crushed
  • 40.00 ml finely grated fresh ginger
  • 130g butter, plus 40g extra, chopped
  • 1 large brown onion, thinly sliced
  • 400g can diced tomatoes
  • Pinch of caster sugar
  • 125ml (1 ⁄2 cup) pouring cream
  • 3 large green capsicums
  • Fresh mint leaves, to serve
  • Toasted slivered almonds, to serve
Instructions:
  • Mix turmeric, coriander, cumin, paprika, garam masala, and chili powder in a small bowl. Put the chicken in a large bowl. Add yogurt, half of the garlic, half of the ginger, and half of the spice mix. Toss until fully coated. Chill in the fridge for 30 minutes to marinate.
  • In a large frying pan over medium-high heat, melt 1 tbsp of butter until sizzling. Brown the chicken in batches for 3-4 minutes, stirring occasionally, until evenly cooked. Place the chicken on a plate.
  • Melt the remaining butter in the pan over medium-high heat. Add the onion and cook for 5 minutes until softened slightly. Stir in the remaining garlic and ginger for 1 minute until aromatic. Toss in the remaining spice mixture and cook for 20 seconds until aromatic. Add the tomatoes, sugar, and 125ml (1 ⁄2 cup) water. Simmer over medium heat for 10 minutes, stirring occasionally until slightly thickened. Remove from heat and blend until smooth. Stir in the cream and extra butter until melted and combined. Season to taste.
  • Preheat the oven to 200C/180C fan forced. Halve the capsicums lengthwise, discard the seeds and membranes. Spread half of the curry sauce mixture in a large casserole dish. Place the capsicum halves cut-side up on top of the sauce.
  • Combine the chicken with its juices in the pan with the sauce. Toss to coat. Fill the capsicum halves with the chicken mixture. Bake covered for 1 hour until capsicum is tender. Serve with a dollop of extra yogurt and garnish with fresh mint and almonds.

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