Chicken and Capsicum Curry
(1)
1 hour
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.
SUSMITA
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
4
This was a good chicken recipe, but it needs to be modificated a little for our family. We liked the main flavor, but we thought the recipe was lacking something. I didn`t have dry coconut milk powder, so used coconut milk instead. Next time I would add more coconut milk and maybe tomato. Thanks anyway, for the recipe. - 20 May 2011 (Review from Allrecipes USA and Canada)
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