This chicken curry with peppers combines tender chicken breast with fragrant spices and bell peppers. Perfect for a mid-week dinner as it can be on the table in under 30 minutes! Naturally gluten and dairy free.
*Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*
A chicken jalfrezi is my favourite choice at our local curry house & this chicken curry with peppers is my homemade take on this classic dish.
I can’t promise you an authentic recipe, but what I can promise you is a curry packed full of big and bold flavours with a spice level that can be adapted, 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 your local takeaway and is 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.
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.
Jump to:
🥘 Ingredient Notes & Substitutions
- Chicken - I have used chicken breast in this recipe but chicken thighs will also work really well.
- Peppers - This recipe is great to use up the green pepper in the pack of 3 that you never know what to do with! You can use red or yellow also, but green pepper works best.
- 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 if you prefer. For every 400g tin of chopped tomatoes you will need to substitute this with around 5 or 6 large tomatoes.
- Mango Chutney - My secret ingredient! Adds a delicate tang and sweetness to the curry. You can either use a mild or hot version depending on how you like the spice level.
Scroll to the recipe card at the bottom of the post for quantities.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How to Make This Recipe
Chop up the green pepper & onion, then grate the garlic and ginger with the small side of a cheese grater. I like my onion and peppers in chunks but feel free to slice them if you prefer.
Pop some olive oil in a pan, once hot add the onion to the pan along with all of the spices.
Let it fry off for a few minutes to let the aromas of the spices come out. Keep stirring to stop the spices and onion from burning and sticking to the pan.
Once the onion is golden, throw in the chopped chicken, along with the garlic, ginger and peppers and give it a good stir. Cook for a few minutes until the outside of the chicken starts to brown, then add the tin of chopped tomatoes and give the curry another good stir, then leave to simmer until the chicken is cooked.
Once cooked stir through a large spoonful of mango chutney and garnish with fresh red chilli and fresh coriander.
💡 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.
- Really let the onions brown and the peppers start to blister on the skin. This will intensify the flavour of the curry.
⚡ Variations
- Protein - This recipe is also delicious with diced lamb. For a veggie version, use diced paneer instead of the chicken.
- Kid Friendly - You can halve the amount of spices used, which will mellow out the flavour. Spooning a dollop of yoghurt or raita on top is also another great way to cool things down.
- Veggies - Why not add in a handful of spinach or some green beans?
🔪 Equipment Used
🥡 How To Store Leftovers
If you have leftovers, they will keep in the fridge in an airtight container for around 2 days. Re-heat in a saucepan or in the microwave until piping hot.
This chicken curry with peppers will also freeze really well in a freezer bag or container for up to 3 months.
De-frost in the fridge overnight and re-heat as above.
💬 Recipe FAQ
Yes! This gives the flavours a chance to really infuse and mingle together. I guarantee it will taste better the next day!
Check Out Some More Easy Dinner Recipes
Kids Chicken Teriyaki Style Noodles
Dairy Free Chicken Potato Topped Pie
Dairy & Egg Free Homemade Chicken Goujons
💫 Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x 💫
Quick Chicken Curry With Peppers
Equipment
- Meat thermometer optional
Ingredients
- 1 Tablespoon Olive oil
- 4 Chicken Breasts Diced
- 2 Cloves Garlic grated
- Thumbsized Piece of Ginger grated
- 2 Teaspoons Turmeric
- 3 Teaspoons Cumin
- 1 Teaspoon Garam Masala
- 2 Teaspoons Ground Coriander
- 1 400g Chopped tomatoes Canned
- 1 Onion Coarsely chopped into chunks
- 1 Green Pepper Coarsely chopped into chunks
- 1 Heaped Tablespoon Hot Mango Chutney
- 1 Sliced Red chilli ½ in curry ½ to garnish
- A few Stalks Fresh Coriander To garnish
Instructions
- Grate the garlic and ginger. Coarsely chop the onion and green pepper.
- Heat the olive oil in a frying pan on a medium heat. Once hot, add the turmeric, cumin, garam masala, ground coriander, and onion and fry off for 3-4 minutes to let the spices cook out and the onion brown slightly.
- Add the diced chicken, garlic, ginger & green pepper & half of the sliced chilli(if using), mix and fry with the spices for 2-3 minutes until the chicken has browned on the outside.
- Add a can of chopped tomatoes, stir and simmer on a low heat for 15 minutes or until the chicken is cooked.
- Stir in the mango chutney. Garnish with the remaining chilli & fresh coriander
- Serve with pilau rice, papadums and mango chutney.
Notes
- 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.
- Really let the onions brown and the peppers start to blister on the skin. This will intensify the flavour of the curry.
Nutrition
📌 Pin For Later...
Let me know what you think of this recipe!