RED PEPPER CHICKEN CURRY
This Indian-style red pepper chicken curry makes a refreshing change from your usual curry. Yum!
Roasted red peppers are blended together with fragrant spices to form the flavoursome base of this simple curry.
Simmer the curry paste and diced boneless chicken together, then stir in some coconut milk for a little creaminess.
Serve with brown basmati rice – we take this from basic to delicious by stir frying with veggies, almonds and sultanas.
Don’t forget a generous dollop of Greek yoghurt to finish the meal off.
RED PEPPER CHICKEN CURRY
This Indian-style red pepper chicken curry makes a refreshing change from your usual curry. Serve on brown basmati rice stir fried with veggies, almonds and sultanas. Yum!
Ingredients
CURRY
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 400 g roasted red peppers (14oz)
- 1 brown onion
- 3 cloves garlic
- 2 tsp garam masala
- 1 tsp salt
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 2 1/2 Tbsp rice bran oil, divided
- 1 cup water (250ml)
- 200 ml coconut milk (6.8fl.oz)
- 2-3 tsp lemon juice
RICE
- 2 x 250g microwave pouches brown basmati rice (2 x 8.8oz)
- 1 broccoflower, small cauliflower or broccoli
- 2 tsp olive oil
- 40 g baby spinach (1.4oz)
- 1/3 cup roasted almonds (53g)
- 1/3 cup sultanas (53g)
TO SERVE
- 2 handfuls fresh coriander (optional)
- 1/2 cup unsweetened Greek yoghurt (125ml)
Instructions
PREPARE CURRY
Heat a large high-sided frying pan on medium-high. Cook coriander seeds and cumin seeds until fragrant and lightly toasted (about 1 minute). Transfer to a food processor and add peppers. Chop peeled onion into quarters and add this too, together with whole peeled garlic cloves, garam masala and salt. Process until everything is well chopped and fairly smooth. If you don’t have a food processor, try a regular blender or stick blender instead.
Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Heat 1/2 tablespoon oil on medium-high in same pan used for step 1. Cook the chicken until browned all over (it doesn’t need to be cooked through). Remove onto a plate.
Add remaining 2 tablespoons oil to pan. Pour in curry paste and stir fry for 5 minutes. Add chicken back to pan then stir in water. Simmer for 15 minutes, until chicken is cooked through.
PREPARE RICE
Microwave rice according to instructions on packet. Chop broccoflower into small pieces. Heat oil in a large wok on high. Stir fry broccoflower until lightly browned then turn heat down to medium and cook until tender (about 5 minutes). Roughly chop spinach and almonds. Add rice, spinach, almonds and sultanas to frying pan and stir fry until well combined. Season with salt and pepper to taste.
SERVE
Stir coconut milk and lemon juice into curry. Season to taste (if needed). Divide rice between warmed serving plates. Top with curry, sprinkle with coriander (if using) and serve with a dollop of yoghurt.
Recipe Notes
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: I used jarred roasted red peppers (drained of oil before weighing). You could chargrill your own capsicums instead if you prefer. Broccoflower looks like a smaller, green-tinged cauliflower. If it’s not available in your local stores, either regular cauliflower or broccoli are good alternatives.
STORING AND REHEATING: Individual portions of rice and curry can be refrigerated and reheated in the microwave. Add coriander and yoghurt just before serving.
