This Boneless Chicken Curry With Peppers combines tender boneless 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.
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.
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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.
⭐ If you are looking for more dairy-free dinner inspiration download my FREE 7 Dairy-Free Dinners E-Book! ⭐
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🤔 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!
✏️ How to Make Boneless Chicken Curry With Peppers
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Chop up the green pepper & onion, then grate the garlic and ginger with the small side of a cheese grater. I like large chunks of onion and pepper in a curry but feel free to slice them if you prefer.
Step 2: Pop some olive oil in a pan on a medium heat. 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 sticking to the pan.
Step 3: Once the onion has turned a golden colour, 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.
Step 4: Leave to simmer until the chicken is cooked, this should take around 15-20 minutes.
Step 5: Once the chicken is 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. 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!
🥡 Storage, Freezing & Reheating
If you have leftovers they will keep in the fridge in an airtight container for up to 3 days. Re-heat the curry in a saucepan or in the microwave until piping hot.
This boneless chicken curry will also freeze really well in a freezer bag or container for up to 3 months.
De-frost the curry mixture in the fridge overnight and reheat as above.
💬 Recipe FAQs
Yes! This gives the flavours a chance to really infuse and mingle together. I guarantee it will taste better the next day, so if you have the chance, always make it the day before you want to eat it and store it in the fridge overnight.
To reduce the spiciness of the curry, you can add some coconut dairy free milk, yogurt, cream, or even a bit of sugar to balance out the flavours.
⚡ More Indian Inspired Recipes..
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📖 Recipe
Boneless Chicken Curry With Peppers
Equipment
- Meat thermometer optional
Ingredients
- 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
- 400 g ( 14 oz) Canned chopped tomatoes
- 1 medium Onion Coarsely chopped into chunks
- 1 medium Green Pepper Coarsely chopped into chunks
- 1 Heaped Tablespoon Hot Mango Chutney
- 1 medium Red chilli sliced - ½ in curry ½ to garnish
- 1 Tablespoon Olive oil
- 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 15-20 minutes or until the chicken is fully cooked through.
- 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 (74˚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!
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