Tuesday, 24 December 2013

Chicken Bellpepper Curry

I love Bell Peppers. And I have been toying with the idea of making it the base of the gravy for a meat dish. I finally brought my experiment to the table this Sunday. I had been rather sick for over ten days and was dying to get back to the kitchen. Besides I was craving something spicy. So I whipped up this chicken dish. I call it Chicken Bell Pepper Curry. It's a chicken curry essentially but with a mighty twist. It is very easy to make, though it might be a little strenuous on your arms since it involves a lot of stirring around.

If you haven't yet planned what to make for lunch tomorrow, you might give this a try. Spicy and delicious this is perfect for a special lunch. Just this and some piping hot steamed rice and you are set. Or you cold try it over the weekend. I am making it again tomorrow on popular demand!

If you try it, do tell me how you liked it!!!


Chicken - 750g
Red Bell Peppers - 2 (seeds removed and cut in cubes)
Onions - 4-5 (medium)
Garlic - 5-6 bog cloves
Ginger - 2 inch
Whole red Chilies - 4-5 (or depending upon the level of heat you can deal with)
Whole Coriander- 2 tbsp
Whole fennel seeds - 1 tbsp
Kashmiri Red Chili Powder - 1 tsp
Salt to taste
Sugar - 1/2 tsp
Mustard Oil - 4-5 tbsp
Lemon wedges to serve with 


Dry roast the coriander and fennel and keep aside.

In a food processor blend peppers, onions, garlic, ginger, red chilies and roasted coriander and fennel into a paste.

In a pan heat oil and add the paste. Add Kashimiri red chili powder and fry till the masala dries up and oil separates. This will take some time.

Add the chicken and keep frying it along with the masala. Add salt and sugar at this point and cook some more on high heat, until oil separates. Finally add warm water (3-4 cups). Bring to a boil and then cook on low heat unil the chicken is tender and the gravy reaches a consistency of your liking.

Serve with plain rice or paratha, topped with a squeeze of lime.

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