Chicken Curry with Green Pepper

    1 hour 5 min

    A lovely curry that can be adapted to the required strength! Myself and my hubby prefer 'mild' curries, so I use mild curry powder, but any strength can be used! Not many ingredients are used, so this would be good for beginners!


    Stirlingshire, Scotland, UK
    26 people made this

    Serves: 4 

    • 4 chicken breasts, chopped (or can be left whole)
    • 2 tablespoons oil
    • 1 onion, chopped
    • 1 green pepper, seeded and sliced
    • 2 tablespoons mild curry powder
    • 1 tablespoon plain flour
    • 600ml (1 pint) chicken stock
    • juice of 1 lemon
    • salt and pepper

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Lightly brown the chicken in the oil, then remove from the pan and keep hot.
    2. Fry the onion and green pepper in the oil remaining in the pan until soft, then add the curry powder and flour and cook gently for 2 mins, stirring.
    3. Blend in the stock and lemon juice. Return the chicken to the pan and bring to the boil, stirring well.
    4. Add salt and pepper. Cover and simmer for 45 mins.
    5. Serve with basmati rice and naan bread!

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