Chicken and Red Pepper Curry
Recipe: #5550
May 26, 2012
Categories: Chicken, Tomato, Onions, Indian, Sunday Dinner Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Spicy, Chicken Dinner, Indian Chicken, more
"The original recipe was clipped from either the local paper or a magazine and was said to be a basic curry from India. Curry is a more recent favoured dish at our house. When it comes to Curry this recipe remains my favourite go to as it's so easy and allows for using the ingredients I have on hand and best of all we love it! We like the coriander seeds a little finer than I manage in the mortar and pestle so am designating a grinder for just that purpose. I liked that the original recipe allowed for choices, you may add chicken, shrimp or any of the vegetables you like used in curries. The possibilities are endless!"
Ingredients
Nutritional
- Serving Size: 1 (369.9 g)
- Calories 345.6
- Total Fat - 23.5 g
- Saturated Fat - 15.5 g
- Cholesterol - 19.8 mg
- Sodium - 400.4 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 7.5 g
- Sugars - 13.9 g
- Protein - 12.3 g
- Calcium - 98.6 mg
- Iron - 3.2 mg
- Vitamin C - 33 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Measure out the cumin seed in small bowl, grind and add the coriander seeds
Step 2
In another little bowl measure in the cumin powder,cayenne,and turmeric
Step 3
Prep the chicken and vegetables
Step 4
Heat oil in pan until hot, add and brown the cumin and coriander seeds
Step 5
Add the chicken, onion, garlic and ginger and spices stir well, add in the peppers cooking all until onions are soft and translucent
Step 6
Add tomatoes, beans and brown sugar simmer and stir occasionally for 10 minutes, more if you want the sauce thicker. Should your mixture get too thick you may add some water
Step 7
Add salt and pepper if using, stir in coconut milk and heat through
Step 8
Garnish with chopped cilantro or a mixture I like to use cilantro and parsley or green onions. Serve over Basmati rice
Tips
No special items needed.