Indian chicken curry with peppers

Indian chicken curry with peppers


4 people made this

About this recipe: I created this recipe when I needed use up some peppers and I felt like chicken curry. It's a dry, spicy curry and is superb with rice and flat bread, such as paratha.


Serves: 6 

  • 675g skinless, boneless chicken breast fillets, cut into bite-sized chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 4 tablespoons vegetable oil
  • 2 onions, thinly sliced
  • 2 green peppers, cut into thin strips
  • 4 green chillies, halved lengthways
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon whole black peppercorns
  • 1/2 cinnamon stick
  • 6 whole cloves
  • 1 black cardamom pod
  • 1/4 teaspoon fennel seed
  • 125ml water
  • 2 tablespoons coconut milk powder
  • 1/2 teaspoon chilli powder
  • salt to taste
  • 4 tablespoons chopped fresh coriander

Prep:15min  ›  Cook:45min  ›  Extra time:15min marinating  ›  Ready in:1hr15min 

  1. Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
  2. Heat the oil in a large frying pan, wok or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the peppers and chilllies into the chicken; continue cooking another 5 minutes.
  3. Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod and fennel seed into a coarse powder; sprinkle over the mixture in the frying pan. Add the water, coconut milk powder, chilli powder and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with coriander and serve hot.

Coconut milk powder

Is available at some supermarkets and Indian/South Asian stores.

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