Easy Indian bell pepper chicken curry!
One-pot Indian spiced Bell Pepper Chicken Curry made with cumin seeds, turmeric, slow roasted tomatoes and onions then mixed with a variation of non-spicy peppers and green onions. A clean-eating and refreshing chicken curry dish that is perfect for meal prepping and your flavor loving tastebuds.
Bell Pepper Chicken Curry
This is a perfect dish to make for meal prep. It is tasty to eat the day it is made and can be enjoyed throughout the week in various different ways. The spices can be tamed down to make this dish family friendly, or you can add an extra spoon of red chili powder to live on the edge. Either way, this bell pepper chicken curry is a Curry Mommy classic recipe and I hope you enjoy it just as much as I have for years.
Boneless Chicken vs Bone-In
I highly recommend using boneless skinless chicken breast for this recipe. Substitutions can include chicken tenders. If you prefer the taste of dark meat, then you can use boneless skinless chicken thighs but I highly encourage the use of white meat versus dark.
How can I make tender chicken?
My simple trick to this thanks to my neighbors teaching includes adding a pinch of baking soda to the meat. Add a pinch, mixing it, and then cook. A small pinch goes a long way.
Do the peppers make this dish spicy?
Absolutely not. Instead, it gives it so much flavor and crisp that you will want to have it over and over again. There really is something refreshing about all of the peppers in this dish. Especially the way they are cut.
Is this dish similar to Chicken Jalfrezi?
The only similarities I find between the two include Chicken and the Peppers, but the spices and method to cook the dish is completely different. Do give it a try and let me know what you think!
Can I make this dish without the bell peppers?
I do not recommend it, but if you want to skip the peppers all together then I suggest the first steps of the chicken and not going further with the dish. It tastes great in wraps, salads, and even with plain rice.
Is this Indian Curry Kid Friendly?
Yes! When I make it for my kids, I limit the amount of spices and add extra at the end for the spice lovers in my family.
History of this Bell Pepper Chicken Curry Recipe
The first time I had this dish was when I was about 9 years old. My father introduced it to my brother and I even though he disliked bell peppers. He didn’t make it much, but when he did I remember devouring it with some white bread and rice. It was so comforting! I still recall the moments when we sat at the table and enjoyed this together. Just father and daughter and a homemade chicken curry!
This dish will work great with paneer or extra firm tofu. My favorite kind of tofu includes Hodo Tofu. It is local to Oakland, CA and quite honestly the best tofu under the sun if you ask me. Organic, tasty, and firm enough to compare with paneer. The perfect vegan option! Visit their site here to see where you can purchase some near you.
What types of bell peppers taste best?
Hands down my favorite is green bell peppers, but over the years I have come to appreciate them all. For this recipe I try to use a wide variety of colors to give it a very appealing look and taste. Red peppers taste sweet while green have their unique flavor. All of the types combined make this dish what it is.
What to pair this dish with?
My favorite sides include white bread, siete tortillas for a healthier option, white rice, naan, or masala rice. I also add a tomato onion salad for extra crunch on the side that is mixed with salt and red chili powder.
Bell Pepper Chicken Curry
- 3 large chicken breast or equivalent tenders, chopped into small pieces
- 1 tbsp garam or chicken masala
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- ½ tbsp turmeric powder (fresh if available)
- 2 tbsp dry coriander powder
- ½ cup onion, finely diced (red or yellow)
- ½ cup fresh tomato, finely diced (beefsteak or vine ripened preferred)
- 2 cups bell peppers, diced small (colors of choice)
- ½ cup green onions, chopped small
- 1 tbsp cumin (jeera) seeds
- ½ bunch chopped cilantro (more or less depending on preference)
- red chili powder
- In a large skillet heat a generous amount of oil. Add the jeera seeds and let them slightly brown. Immediately add the chopped chicken.
- 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 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.
- 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.
- Add some oil and then the onions to the same pan. Cook until translucent and brown. Then add the tomatoes. Mix well and continue to cook for about two minutes.
- 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.
- Cook the mixture until oil begins to separate and it has cooked thoroughly.
- Add the cooked chicken to the pot and mix well. Cook for about 3 minutes on medium heat.
- Once the chicken and gravy have cooked together, turn down the heat to low.
- Spread the top of the pot with bell peppers and green onions. Cover with a lid and let it sit for 5 minutes on low heat.
- Add cilantro and mix the contents.
- Squeeze a little lemon juice on top right before serving.
- Enjoy with rice, bread, naan, tortillas, or on top of a salad. This dish is great for meal prepping!
Step by Step instructions
Did you make this recipe? I would love to hear what you thought! Leave a comment below or let me know via email, Instagram, Facebook, or any communication channel. I look forward to hearing from you.