Boneless Chicken Curry With Peppers

Chicken curry in a silver curry bowl, garnished with fresh red chilli and coriander.

5 from 1 vote

Boneless Chicken Curry With Peppers

This boneless 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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Calories: 183kcal

Author: Lauren Woodger

Equipment

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

Metric - Us Customary

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

Tips & Tricks

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!

Nutrition