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Chilli chicken and capsicum curry recipe
Chilli chicken and capsicum curry recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate traditional chicken curry with a spicy twist using three types of chillies and a colorful mix of capsicums for a flavorful kick.
Ingredients:
  • 60.00 ml ghee
  • 1 small red capsicum, deseeded, thickly sliced
  • 1 small green capsicum, deseeded, thickly sliced
  • 1 small yellow capsicum, deseeded, thickly sliced
  • 1 large red onion, cut into wedges
  • 650g skinless chicken thigh fillets, cut into 3-4cm pieces
  • 20.00 ml ground coriander
  • 1 tsp ground hot chilli
  • 1/2 tsp chilli flakes
  • 20.00 ml finely grated fresh ginger
  • 4 garlic cloves, finely chopped
  • 1 green chilli, deseeded, sliced
  • 3 tomatoes, skins blanched and removed, deseeded, finely chopped
  • 125.00 gm water
  • 3 fresh or dry bay leaves
  • 1/2 tsp garam masala (optional)
  • Steamed brown basmati rice, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a hot wok, melt 2 tablespoons of ghee. Add the sliced capsicum and onion. Stir and cook for 8 minutes until they are lightly charred and tender. Transfer to a plate using a slotted spoon.
  • Cook half of the chicken in the wok until golden, stirring occasionally, for about 5 minutes. Then, cook the remaining chicken the same way. Transfer all chicken to a separate plate.
  • Heat the rest of the ghee in the wok. Add coriander, ground chilli, chilli flakes, and turmeric, stir for 30 seconds. Incorporate the ginger, garlic, and green chilli, cook and stir for 1 minute until aromatic.
  • Add the chicken back to the wok and mix well with the spices. Incorporate the tomato paste, tomato, and bay leaves. Pour in the water, mix, and bring to a boil. Lower the heat, season generously, and simmer for 20 minutes until the sauce thickens. Stir in the capsicum mixture and cook for an additional 5 minutes.
  • Taste and adjust seasoning as needed, then mix in the garam marsala. Serve the flavorful curry over a bed of rice and garnish with fresh coriander.

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