Chicken and Red Pepper Curry

Prep Time
Cook Time
Ready In

"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!"

Original is 6 servings


  • 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


No special items needed.

2 Reviews


We so thoroughly enjoyed this curry! The heat is perfect for us. I peeled the red bell pepper as I can not eat the skin, and used cut up fresh haricots verts. And served this over thinly sliced sautéed cabbage. This will see many repeats. UPDATE 11/14/22: Have made this wonderful recipe several times now and it has become one of our favourites! Do add lemon pepper and lemon juice at the end. Thank you Gerry for sharing! Made for Billboard Recipe Tag.


review by:
(12 Feb 2014)


This is a very tasty curry with just enough heat to make it interesting. I made it when my son was coming over for dinner so he could try it. He and I both give it thumbs up and I enjoyed the leftovers for lunch at work. I wouldn't change a thing and it will be enjoyed again by us! Thank you for posting it for us to try Gerry! Linda


(30 Jun 2012)

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