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Bell Pepper Chicken Curry

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BELL PEPPER CHICKEN CURRY

bell pepper chicken curry

This is a perfect meal for meal prep! It actually has two different chicken variations during the entire cooking process so you won’t get tired of eating the same thing throughout the week. Very versatile to say the least.

You can stop here and eat just this as a meal, or set some aside for meal prep throughout the week. 

HISTORY: The first time I had this dish was when I was about 9 years old. My dad introduced it to my brother and I, despite his hate relationship with bell peppers. So if you don’t like bell peppers, this recipe might convert you over to the brighter side ;). The overall dish itself is healthy which is why it’s perfect for meal prep. It has a curry flavor with a heavy cumin taste. I make a big batch and eat it throughout the week. IT’S THAT GOOD! You can enjoy it with rice, bread, naan, salad, burrito, or even a tortilla for tacos. 

Bell Pepper Chicken Curry Bell Pepper Chicken Curry

For my vegetarian friends, this dish works great with paneer and extra firm tofu as well!

I highly recommend different colored bell peppers, but if you want to use only red (because they are the healthiest) then by all means go for it. No judgement zone over here! Hope you all enjoy this recipe, just as much as we do in our house.

Bell Pepper Chicken Curry

SIDE NOTE: Please use garlic, ginger, and red chili powder according to your spice level tolerance.

HAPPY EATING, FOLKS!

<3

 

bell pepper chicken curry
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Bell Pepper Chicken Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This dish is a very versatile Indian Dish. It can be used as a crowd pleasing meal or meal-prep. 

Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 lb chicken breast or tenders, chopped into small pieces
  • 1 tbsp garam or chicken masala
  • 1 tbsp fresh ginger paste
  • 1 tbsp fresh garlic paste
  • 1/2 tbsp turmeric (fresh if available)
  • 2 tbsp dry coriander powder (optional)
  • 1 cup finely diced, onion
  • 1 cup finely diced, fresh tomato
  • 3 cups diced, bell peppers (colors of choice)
  • 1 cup chopped green onions
  • 1 tbsp cumin (jeera) seeds
  • 1/2 cup chopped cilantro
  • salt
  • oil
  • red chili powder
Instructions

  1. In a large skillet heat a generous amount of oil. Add the jeera seeds and let them pop. Immediately add the chopped chicken.

  2. Add garam masala, salt, and turmeric to the chicken and cook for about 7-10 minutes on med-high heat. SIDE NOTE: You can use just this cooked chicken as a meal! It tastes great and we sometimes enjoy it on tacos. But for this full recipe continue the following steps.

  3. Remove the chicken from the pan into a bowl/plate, cover, and set aside. COVER will help keep the chicken moist. Side-note: you can use a different pot, but I use the same one because I really don't like doing dishes.

  4. Add some oil and onions to the pan. Cook until slightly brown and then add the tomatoes. Mix well

  5. Now add garlic, ginger, salt, coriander powder, and red chili powder. Additional garam masala and turmeric can be added at this point if you would like.

  6. Cook the mixture until oil begins to separate and it's cooked thoroughly. 

  7. Add the chicken to the pot and mix well. Once the chicken is heated well and you see bubbles in the pot lower the heat to the lowest setting.

  8. Top the pot with bell pepper and green onions. Cover with a lid and let it sit for 5 minutes. 

  9. Add cilantro and mix the contents.

  10. Serve with rice, bread, naan, tortilla, or on top of a salad. This dish is great for meal prepping!

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