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4.7 from 66 votes

Chicken and Pepper Curry

This chicken and peppers curry have a spicy aroma with the succulent chicken and sweet juicy bell peppers. It's a good choice for your next curry night and I promise your loved ones will be grateful to you.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 312 kcal
Course: Dinner
Cuisine: Pakistani

Ingredients

  • 1.5 pounds boneless chicken. I usually use skinless and boneless chicken thighs.
  • 2 medium-sized bell peppers.
  • 2 small onions.
  • 5 cloves Garlic.
  • 1- inch ginger
  • 2 teaspoons ground cumin.
  • 2 teaspoons ground coriander.
  • ½ teaspoon turmeric powder.
  • 1 ½ teaspoons paprika powder.
  • ½ teaspoon chilli powder.
  • 1 ½ teaspoons ground or coarse black pepper.
  • 1 teaspoon salt.
  • ½ can tinned tomatoes see the note.
  • 1 cup water.
  • ⅓ cup cooking oil.

Instructions

    Cup of Yum
  1. Clean and cut the chicken into 1-inch cubes. Set aside.
  2. Peel and slice the onions. 
  3. Peel the garlic and ginger then grind them into paste OR chop them as fine as possible. Set aside.
  4. In your cooking pot, heat the oil then put the chopped onions in. Fry until the onions become light golden. 
  5. Add in the ginger-garlic paste to the onions. Continue frying for a minute then put all the spices and salt in. Stir well and cook further until you can smell the aroma from the spice. 
  6. Then put the tomatoes in the spice mixture, give it a stir and cook further with a lid on at low heat. Keep checking and stirring every now and again. Try to mash the tomatoes every time you mix it. 
  7. When you see the liquid evaporate from your spice mix/ masala, put ½ cup of water in and give it a good stir and mash the tomatoes. Your mixture will look like a thick sauce by now. 
  8. Give another ½ cup of water to your spice mixture and keep stirring until all blended well. And let it cook further at low heat until the sauce becomes thick and the oil separates from the spice. 
  9. You can now put your chicken pieces in. Give a good stir until all chicken pieces coated with the sauce. Put the lid on and cook at medium-high heat. 
  10. Take care of your curry and keep checking and stirring every now and then. 
  11. The chicken releases quite a bit of juice that it will make your curry very runny. If this happens, you can slightly open the lid and put heat on high. Just make sure you keep checking and stirring so that the chicken won’t get burned.
  12. When all the liquid evaporates, and the oil separates (again), you can put your peppers pieces in. 
  13. Give your curry a good stir, put the lid back and let it cook.
  14. The regular chicken and peppers curry that most people or restaurants make always have softened peppers. Because they cook the peppers until fully and thoroughly cooked. So if you like softened cooked peppers in your curry, you can let your pepper chicken curry to cook for about 10-15 minutes more after you put peppers in. 
  15. Just make sure you keep checking because the peppers release their juice as well. And that can make your curry a little runny. Although there is nothing wrong with that. It’s just that this pepper chicken curry is supposed to have thick masala and not runny.
  16. My family and I prefer to have the vegetables crunchy. So I only cook the peppers for about a minute or two after I put them in the pot. I leave that to your personal choice, ok?
  17. When your chicken and pepper curry are ready, you can enjoy it with chapati/ roti, naan bread, pitta bread, or plain Basmati rice. 

Notes

  • You can make this curry with regular chicken as well. For this recipe, you can use one baby chicken which I sometimes do as well. 
  • If you don’t have canned tomatoes, you can use 2 medium-size fresh tomatoes. Just chop them in small pieces. 
  • The key to cooking Pakistani/ Indian curry is that you have to be patient in making the masala - the cooked spices with tomatoes, etc. Because you really want to get your masala well-cooked until it looks smooth and thick with the oil separated from the spices. 

Nutrition Information

Serving 1g Calories 312kcal (16%) Carbohydrates 6g (2%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 14g Cholesterol 89mg (30%) Sodium 440mg (18%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 312

% Daily Value*

Serving 1g
Calories 312kcal 16%
Carbohydrates 6g 2%
Protein 30g 60%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g 82%
Cholesterol 89mg 30%
Sodium 440mg 18%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.