If you love curries and have been making curries with ready-made curry sauce, you must try this chicken and peppers curry.
I promise you, it’s easy to make, and it doesn’t require so many different spices and herbs and whatever.
Many years ago, before I married my husband, I did try Indian/ Pakistani dishes at several restaurants in Indonesia and Japan. But I was not too keen on having them.
This post may contain affiliate links. If you click and make any purchase through the links, I may get a small commission without any extra cost to you. Check our disclosure policy for more info.
I used to find the spice aroma so strong that it killed my appetite. Maybe because the chefs at those restaurants used hundreds of different spices that they became overpowering. I don’t know.
Because ever since I got introduced to Pakistani home foods by my extended family, I now love my curries.
Similarly, I love Indian foods now. I have many Indian friends who kindly introduce their traditional food, and all taste amazing.
So I suppose it all depends on the recipes and the chefs! 😀
Anyway, I’ve now learnt that not all Pakistani foods use many different spices. In fact, most of the home food uses the same spices.
And this chicken and pepper curry recipe are the same. It doesn’t use many spices. It’s also pretty straightforward to make it.
You just have to make the masala which is the spicy sauce first before you actually cook the chicken.
Check the recipe out and try. I’m quite positive that you’ll be intrigued to make 😉.
Happy cooking!
Chicken and Peppers Curry
This chicken and peppers curry have a spicy aroma with the succulent chicken and sweet juicy bell peppers. It's a good choice for your next curry night and I promise your loved ones will be grateful to you.
Ingredients
- 700 gr. Boneless chicken.
- 2 peppers.
- 2 small onions.
- 5 cloves garlic.
- 1-inch ginger
- 2 tsp. Ground cumin.
- 2 tsp. Ground coriander.
- ½ tsp. Turmeric powder.
- 1 ½ tsp. Paprika powder.
- ½ tsp. Chilli powder.
- 1 ½ tsp. Ground or coarse black pepper.
- 1 tsp. Salt.
- ½ can of tinned tomatoes (see the note).
- 1 cup/ 240 ml./ 8.47 oz. water.
- â…“ cup/ 80 ml./ 2.6 oz. cooking oil.
Instructions
- Clean and cut the chicken into 1-inch cubes. Set aside.
- Peel and slice the onions.
- Peel the garlic and ginger then grind them into paste OR chop them as fine as possible. Set aside.
- In your cooking pot, heat the oil then put the chopped onions in. Fry until the onions become light golden.
- Add in the ginger-garlic paste to the onions. Continue frying for a minute then put all the spices and salt in. Stir well and cook further until you can smell the aroma from the spice.
- Then put the tomatoes in the spice mixture, give it a stir and cook further with a lid on at low heat. Keep checking and stirring every now and again. Try to mash the tomatoes every time you mix it.
- When you see the liquid evaporate from your spice mix/ masala, put ½ cup of water in and give it a good stir and mash the tomatoes. Your mixture will look like a thick sauce by now.
- Give another ½ cup of water to your spice mixture and keep stirring until all blended well. And let it cook further at low heat until the sauce becomes thick and the oil separates from the spice.
- You can now put your chicken pieces in. Give a good stir until all chicken pieces coated with the sauce. Put the lid on and cook at medium-high heat.
- Take care of your curry and keep checking and stirring every now and then.
- The chicken releases quite a bit of juice that it will make your curry very runny. If this happens, you can slightly open the lid and put heat on high. Just make sure you keep checking and stirring so that the chicken won’t get burned.
- When all the liquid evaporates, and the oil separates (again), you can put your peppers pieces in.
- Give your curry a good stir, put the lid back and let it cook.
- The regular chicken and peppers curry that most people or restaurants make always have softened peppers. Because they cook the peppers until fully and thoroughly cooked. So if you like softened cooked peppers in your curry, you can let your pepper chicken curry to cook for about 10-15 minutes more after you put peppers in.
- Just make sure you keep checking because the peppers release their juice as well. And that can make your curry a little runny. Although there is nothing wrong with that. It’s just that this pepper chicken curry is supposed to have thick masala and not runny.
- My family and I prefer to have the vegetables crunchy. So I only cook the peppers for about a minute or two after I put them in the pot. I leave that to your personal choice, ok?
- When your chicken and pepper curry are ready, you can enjoy it with chapati/ roti, naan bread, pitta bread, or plain Basmati rice.
Notes
- You can make this curry with regular chicken as well. For this recipe, you can use one baby chicken which I sometimes do as well.Â
- If you don’t have canned tomatoes, you can use 2 medium-size fresh tomatoes. Just chop them in small pieces.Â
- The key to cooking Pakistani/ Indian curry is that you have to be patient in making the masala - the cooked spices with tomatoes, etc. Because you really want to get your masala well-cooked until it looks smooth and thick with the oil separated from the spices.Â
Nutrition Information
Yield
7Serving Size
1 Amount Per Serving Calories 312Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 89mgSodium 440mgCarbohydrates 6gFiber 2gSugar 2gProtein 30gThe nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.
Related posts
I do hope you find this recipe interesting and that you’re now thinking to try it. When you do, please let me know what you think about it by leaving your views in the comments below.
Feel free to share the post and to pin it in your Pinterest. Before you go, don’t forget to check my other recipes that you may love too.
- Not-too-spicy chicken kebab patties.
- Pakistani lamb keema matar: lamb minced meat with green peas curry.
- Pakistani Dahi baray recipe.
- Mung bean curry: Pakistani whole mung bean dal.
Thank you and all the best.
We have recently started experimenting with curry meals, and yours was not an exception. I made it for our lunch today; it was amazing!
Thank you. I’m glad you like it
Oh my goodness, this chicken looks so flavorful and delicious! I can’t wait to make it for dinner this week!
Thank you.
Yum!! This curry is so flavorful and delicious, and was super easy to make too!
Thank you. I’m so pleased you enjoyed it.
This was so good and I was so excited to bring it for lunch the next day! YUM!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
You’re most welcome. I’m glad you and your family like it.