We tried a new Chicken Recipe with a red bell pepper gravy… and it turned out awesome. In this Chicken Curry, the chosen ingredient for the gravy sauce was a red bell pepper (red capsicum). The mild sweetness of the red bell pepper blended with other Indian curry spices gives it a unique flavor!
Ingredients for Chicken Recipe:
– Chicken – 500 gms (curry cut pieces with bones)
Tempering:
– Cumin seeds- 1 tsp
Bell pepper paste:
– Red pepper/capsicum, cubed- 1 large (125 gms)
– Green cardamoms- 6
– Whisked curd/yogurt- 2 tbsp
Spice Powders:
– Red Chilli Powder – 1.5 tsp
– Garam masala powder- 1 tsp
Other Ingredients:
– Onions sliced- 2 medium (150 gms)
– Green chillies, slit- 3-4
– Oil- 3 tbsp
– Butter- 1 tsp
– Salt- 1 tsp or to taste
– Coriander leaves, chopped- 2-3 tbsp
Preparation:
– Take a grinder/blender and add the quartered red peppers and green cardamoms. Grind it once and then add the whisked curd/yogurt. Blend it to a smooth paste and set aside.
– Slice the onions, slit the green chillies and chop the coriander leaves.
Process:
– Take a pan & heat oil.
– Add the cumin seeds & give a stir.
– Add the sliced onions & fry on medium heat for 4 mins.
– Add the slit green chillies, mix and fry on medium heat for another 3-4 mins till the onions are light brown in colour.
– Add the chicken, mix well and fry on high heat for 2 mins. Next, cover & cook for around 5 mins on low heat.
– Remove cover and fry on medium heat for another 2 mins till chicken pieces are browned.
– Now add red chilli powder, garam masala powder and salt. Mix well & fry for 2-3 mins on medium heat.
– Next cover & cook on low heat for 3-4 mins till the chicken pieces are browned.
– Add in the red bell pepper paste (made earlier), mix well & fry for 2 mins on low heat. Now, cover & cook for around 5 mins till oil separates.
– Add 150 ml water, mix and cover & cook for another 5 mins.
– Add a tablespoon of butter and give it a mix.
– Lastly add the finely chopped coriander leaves, give a mix and simmer for 1-2 mins.
– Serve with roti, naan or rice.
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