Chicken and Peppers Curry:

Name: Chicken and Peppers Curry:
Cuisine: British
Ingredients: 700 g Boneless chicken (cut into bite size pieces); 2 green peppers (you can use any colour) (choice); 2 small onions; 1 Tbsp ginger & garlic paste; 2 tsp Ground cumin; 2 tsp Ground coriander; 1/2 tsp Turmeric powder; 1 & 1/2 tsp Kashmiri red chilli powder; 1 tsp red Chilli powder; 1/2 tsp red chilli flakes (crushed red chilli); 1 tsp. Salt or to taste; 1/2 can tinned tomato or 3-4 fresh tomatoes chopped; 1 cup water; 1/3 cup cooking oil

Lubna’s Kitchen @lubnaskitchen

United Kingdom

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.
#chicken #bellPepper #curry #loveWithCook #lunch #dinner

Lubna’s Kitchen @lubnaskitchen

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Ingredients

700 gBoneless chicken (cut into bite size pieces)
2green peppers (you can use any colour) (choice)
2small onions
1 Tbspginger & garlic paste
2 tspGround cumin
2 tspGround coriander
1/2 tspTurmeric powder
1& 1/2 tsp Kashmiri red chilli powder
1 tspred Chilli powder
1/2 tspred chilli flakes (crushed red chilli)
1 tsp.Salt or to taste
1/2 cantinned tomato or 3-4 fresh tomatoes chopped
1 cupwater
1/3 cupcooking oil

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Steps

1

Clean and cut the chicken into cubes. Set aside.
Peel and slice the onions.
Take a cooking pot, heat the oil then put the chopped onions in. Fry until the onions become light golden.
2

Add in the ginger-garlic paste to the onions. Continue frying for a minute then put all the spices along with 1/2 cup of boil water 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. Try to mash the tomatoes every time you mix it.
3

When you see the liquid evaporate from your spice mix/ masala, put 1/2 cup of water in and give it a good stir and mash the tomatoes. mixture will look like a thick sauce by now. 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.
4

Now put chicken pieces in. Give a good stir until all chicken pieces coated with the sauce continue cook medium-high heat.Take care of your curry and keep checking and stirring often.
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.
5

When all the liquid evaporates, and the oil separates (again), you can put all peppers pieces in.
Give a good stir, few mins put the lid back and let it cook if you like softened peppers in your curry, you can let your pepper chicken curry to cook for about 8-10 minutes more after you put peppers in.
6

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.
7

If you want the vegetables crunchy. So only cook the peppers for about a minute or two after put them in the pot. (choice)
When your chicken and pepper curry are ready, you can enjoy it with chapati/ roti, naan bread, pitta bread, or plain Basmati rice.