A few days ago, I found an old piece of paper while I was cleaning my drawers. It was the recipe for capsicum chicken curry and which was handwritten by my mom. The recipe caught my eye and took me back to the good days with a flashback of some beautiful memories. I immediately wanted to give it a try. This is my mother’s recipe, and I enjoy copying some of her dishes actually. Well, not gonna lie, probably all of her dishes! She keeps things lively, and certain curries are a visual feast.
The recipe called for a big capsicum, which I had on hand. I love capsicums indeed. It goes perfectly with chicken curries, just like it complements pizza! Indeed, the capsicum gave the masala-coated chicken an understatedly sweet touch. Use the capsicum in this dish if you ever make it because it performs a lovely role and improves the flavor in general.
Capsicum is reminiscent of crunchiness and snap, and is one of our favorite pizza toppings! They are rich sources of carotenoids such as beta-cryptoxanthin, capsanthin, zeaxanthin, quercetin, and lutein. Not only capsicum adds to the flavor of the meal you add it to, but it can also help to increase your immunity and metabolism.
Moreover, it contains a lot of minerals and vitamins. Vitamin A, found in particular abundance in bell peppers, aids in the maintenance of good eyesight, particularly night vision. It is also a heart-friendly ingredient and can help prevent cancer. It will keep your immune system healthy. Additionally, it helps in reducing inflammation.
So, this capsicum chicken curry will definitely be your favorite if you are a health enthusiast. The recipe contains high proteins and calcium, a lot of vitamins, and a lot of health benefits.
This curry certainly has a dramatic and vibrant appearance, don’t you think? Bell peppers of all colors—red, orange, yellow, and green—are highly recommended, but you are free to select the hue that you want. It pairs great with naans, rotis, pulao, rice, fried rice, khichuri, or freshly baked bread.
No meal is complete for meat eaters without chicken. No matter how good something else is, we always want chicken. Capsicum chicken is one of the top recipes in both the chicken and capsicum categories. Chicken capsicum may be prepared both dry and curry-style, and it goes well with a variety of rice varieties as a starting dish.
The inclusion of capsicum gives this chicken curry a superb taste. So, if you want to taste this unique dish, follow the recipe below and cook it at your convenience!
Ingredients
- 1 pcs Medium Chicken Around 3lb, cleaned and cut into medium pieces, about 12-14 pieces
- 2 cups sliced onion
- 2 cups sliced red or green or orange capsicum/peppers
- 1 cup sliced or cherry tomatoes
- 1 pc bay leaf
- 8-10 pcs whole black pepper
- 3-4 pcs green cardamom
- 2-3 pcs cinnamon sticks
- 1.5 tbsp garlic paste freshly minced or paste
- 1.5 tbsp ginger paste freshly minced or paste
- 0.5 tbsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp allspice powder optional
- 8-10 pcs green chili
- 1-2 pcs dried red chili (optional)
- Salt to taste (approximately 1 tbsp, depending on the size of the chicken)
- cilantro for garnish (approximately .5 cup)
- ½ cup oil ( olive or vegetable, you can add a little bit of mustard oil for an extra kick)
- 6-8 cups water
Instructions
- In a cooking pot, heat oil and saute bay leaf, cardamom, cinnamon, and whole black pepper.
- Add onions and saute till golden brown
- Add capsicum or peppers, tomatoes, garlic, and ginger pastes and fry on medium-high for about 5 minutes
- Once the peppers and tomatoes soften up and are fried with the rest of the ingredients, add 3-4 green chilis, 1-2 dried red chilis, along with all the spice powders (turmeric, red chili, cumin, coriander, allspice).
- Keep frying the mix till the ingredients start to form a curry base. Add 1 cup of water and cook on medium heat for about 6-8 minutes. Or cook till the oil starts to separate from the curry paste. Add a little bit of water if needed for the ingredients to cook.
- Once the oil is separated out, add the chicken and cook on high heat for about 8-10 minutes, stirring around slowly. This somewhat fries the chicken a little bit and also the water starts to come out of the chicken. Add salt to taste
- Once the chicken’s water is dried out a little bit from cooking on high heat, add 5 cups of water, or till all the chicken pieces and under the gravy.
- Cook on medium heat for 30 minutes. Open the lid and stir around. Depending on the depth of the gravy, add water back up to close to the tip of the chicken pieces. Cook for another 20 minutes on high heat.
- You can sautee slowly for a few minutes more if you would like to make the gravy dense.
- Garnish with cilantro and serve with hot rice or any kind of bread
