Chicken Curry with Onion and Green Pepper
Chicken Meat Dishes Gluten-Free Recipes Indian
I want us to enjoy some of summer's gifts today. When I returned from vacation, I found the market full of green peppers and small, juicy spring onions. And I put them to work. I wanted them to be the stars in this curry, only lightly cooked so they remain crispy and preserve that authentic aroma that only summer can give them.
Ingredients
4 boneless chicken thighs (approx. 400g)
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 medium onion (approx. 100g)
1 heaped teaspoon tomato paste
2 crushed garlic cloves (1 teaspoon)
1 teaspoon grated ginger paste
3-4 small spring onions (approx. 100g total)
2 dark green kapia peppers (approx. 150g)
2-3 tablespoons oil
salt
Masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/4 teaspoon turmeric
2 cloves
2 green cardamom pods
Servings: 3
How to prepare chicken curry with onion and green pepper
- Cut each thigh into 4 pieces. Sprinkle with salt, turmeric and chili and massage well.
- Prepare the rest of the ingredients:
- grind the masala ingredients in a grinder (I use a coffee grinder) until you get a powder
- cut the medium onion into small cubes;
- crush the garlic and grate the ginger;
- cut the green pepper into larger squares; cut the spring onions into quarters; - Heat a wide, tall pan (or a pot) and drizzle just a little oil. Add the spring onion pieces and green pepper, sprinkle with salt and saute over medium-high heat for just 2 minutes, until you see some browning marks on the vegetables and smell a pleasant aroma from the pan. The vegetables should remain almost raw and crispy.
- Remove the vegetables from the pan. Add 1 tablespoon of oil to the pan and add the chicken pieces in a single layer. Let them cook without stirring at least until they change color, then you can leave them until they brown as much as you want. Turn them over and let them cook the same way on the other side. Finally, saute them over high heat, stirring constantly for 1 more minute.
- Remove the meat from the pan. Depending on how much fat the chicken released, decide if you need to add more oil. You should have about 2-3 tablespoons of oil in the pan.
- Add the diced medium onion, turn the heat to low and saute for about 5 minutes, until it softens well.
- Add the garlic and ginger and saute for 1 more minute, until you smell a pleasant aroma coming from the pan.
- Make a little space in the middle of the pan and add the tomato paste there. Saute it for 1 minute, then mix it with the contents of the pan, also adding the chicken (with all the juices it released).
- Add 150ml water (or enough to cover only 2/3 of the chicken, the meat shouldn't be completely covered) and the masala and stir.
- Bring to a boil, turn the heat to low and simmer with the lid on for 10 minutes. If you want a thicker sauce, remove the lid now and let it simmer for 5 more minutes, the sauce will thicken. If you want a thinner sauce, keep the lid on for the last 5 minutes of cooking.
- Add the spring onion and green pepper pieces and stir. Remove the pan from heat. Serve with Indian bread (if the sauce is thicker) or with Indian rice if you left the sauce more liquid.
