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Chicken curry with red peppers

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 12
Servings 6


  • 2
    onions, peeled and quartered
  • 3
    piece fresh ginger, scraped
  • 2
    cloves garlic, crushed
  • 4
    red peppers, seeded and sliced into strips
  • 200
  • 30
  • 15
  • 5
    deboned chicken breasts, skinned and sliced into strips
  • 5
    crushed dried chillies (optional)
  • 1
    fresh red chilli
  • salt and freshly ground black pepper to taste
  • fresh coriander or mint leaves


Process the onions, ginger, garlic, 2 of the red peppers and the water to form a paste. Heat half the oil in a large pan and stir-fry the paprika for 30 seconds. Add the red pepper paste and mix well. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Add the chicken and chillies. Cover and simmer slowly for about 25 minutes or until the chicken is done. Heat the oven grill. Drizzle the rest of the oil over the remaining sweet peppers and grill on both sides for about 5 minutes or until the skins are charred and begin to blister. Remove the skins and seeds. Chop the peppers into small pieces and add to the chicken. Season to taste with salt and freshly ground black pepper. Garnish with fresh coriander or mint leaves and serve with rice. Serves 6.

Read more on: poultry  |  grill


Pasta e Piselli

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