Chicken and Capsicum Curry

    Chicken and Capsicum Curry

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    1hour


    1 person made this

    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.

    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 

    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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