Boneless Chicken Curry With Peppers

A chicken jalfrezi is one of my favourite choices at our local curry house & this boneless chicken curry with peppers is my homemade take on this classic dish.

 This is a curry packed full of big and bold flavours. I have developed it to be medium spiced but you can adjust the spice level, depending on how brave you are! 

Tender, juicy chicken is sizzled in a pan with onions, peppers and spices until golden, coated in a tomato gravy and left to simmer to release the aromas of the spices into the sauce.

This version is so much healthier than a takeaway and is also a fraction of the calories. If you team it up with a bit of microwave pilau rice (life is too short to boil rice hey?), gluten-free naan bread, popadoms and mango chutney then you have your perfect Friday night fakeaway Indian feast. 

You can even make this really easy keema rice & Prawn Balti to serve alongside it.

If you really aren’t a fan of spice, try my Mango Chicken Curry With Coconut Milk or Salmon Katsu Curry which both have a milder flavour. They are great ones for kids to introduce them to curry flavours without the heat.

t's also naturally gluten, dairy, egg and nut free, making it suitable for people with various food allergies.

🤔 What Colour Pepper Is Best For Curry?

Different coloured peppers add different qualities to your curry. Here's a breakdown of the common colours of peppers and their characteristics:

Green Peppers: These peppers have a slightly bitter and tangy flavour compared to red & yellow peppers. They can provide a refreshing and slightly crunchy texture to the curry. They are often used in milder curries or when you're looking to introduce a subtle bitterness to the dish.

Red Peppers: Fully ripe red peppers offer a sweeter, more fruity flavour compared to green peppers. They add a natural sweetness and a vibrant colour to the curry. Red peppers are really versatile and work well in both mild and spicier curries, adding a nice sweetness to counterbalance the heat.

Yellow and Orange Peppers: Falling between the flavours of green and red peppers, yellow and orange peppers are milder than red ones but still deliver a touch of sweetness. These colours can be an excellent choice if you're aiming for a balanced flavour profile in your curry.

Ultimately, your choice of pepper colour will depend on your personal taste preferences and the specific flavour profile you wish to achieve in your chicken curry. For this boneless chicken curry, I have opted for green peppers to add a crunchy texture.

🥘 Ingredient Notes & Substitutions

✋ Be sure to double check all packaging for allergens. ✋

• Chicken - I have used skinless, boneless chicken breast in this recipe and my chicken & aubergine curry but boneless chicken thighs will also work really well. 
• Peppers - This recipe is great to use up the green bell pepper in the pack of 3 that you never know what to do with! You can use yellow or red bell peppers if you prefer a slighter sweeter taste.
• Aromatics - Onion, ginger, garlic and red chilli help to form the base of the curry along with the spices. Try and use fresh ginger but this very lazy ginger is a good substitute as it keeps for ages in the fridge. 
• Spices - These form the base of the curry. I have used ground coriander, turmeric, cumin and garam masala.
• Chopped Tomatoes - You can also use fresh tomatoes instead of canned tomatoes if you prefer. For every 400g tin of chopped tomatoes, you will need to substitute this with around 5 or 6 large salad tomatoes.
• Mango Chutney - My secret ingredient! This adds a delicate tang and slight sweetness to the curry. You can either use a mild or hot version depending on how spicy you like it.

Scroll to the recipe card at the bottom of the post for quantities.

⚡ Variations

• Change up the protein!  This Indian chicken curry is also delicious with diced lamb. For a veggie version, you can use diced paneer or tofu instead of the chicken.
• Kid Friendly - Simply halve the amount of spices used and leave out the red chilli, which will mellow out the flavour. Spooning a dollop of yoghurt or raita on top is also another great way to cool things down, as well as using a mild mango chutney.
• Veggies - A handful of spinach stirred through the curry towards the end of cooking is delicious!
• Heat Things Up! I have made this curry medium spiced. If you like things a bit hotter, add ½ to 1 teaspoon of chilli powder when adding the rest of the spices to turn up the heat!

💡 Tips & Tricks

• Chicken needs to reach an internal temperature of 165˚F (65˚C) before it can be safely eaten. The best way to check this is with a meat thermometer. Using one of these has revolutionised the way I cook chicken!
• Really let the onions brown and the peppers start to blister on the skin. This will intensify the flavour of the curry.
• If you can, make the curry the day before and store it in the fridge overnight, before heating and serving the next day. This gives the flavours a chance to really fuse into the chicken and you will get a much deeper depth of flavour!