Chicken and Capsicum Curry

Chicken and Capsicum Curry

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This is a chicken and capsicum curry with a coconut base. The curry flavour is made with individual herbs and spices rather than a curry pre-mix.


Serves: 6 

  • 750g skinless, boneless chicken breast, cut into bite-sized chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 cup (60ml) vegetable oil
  • 2 onions, sliced thin
  • 2 green capsicums, cut into thin strips
  • 4 green chillies, halved lengthwise
  • 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
  • 1/2 cup (125ml) water
  • 2 tablespoons coconut milk powder
  • 1 pinch salt to taste
  • 1/4 cup diced fresh coriander

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
  2. Heat the oil in a large frypan 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 capsicums and chillies 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 frypan.
  4. Add the water, coconut milk 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.

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