More Chicken Recipes
Red Pepper Chicken Curry
Savor the rich and spicy flavors of Red Pepper Curry Chicken, a dish that combines tender chicken with a flavorful red pepper curry sauce. Picture the chicken, cooked to perfection, its juices mingling with the bold flavors of the sauce. Envision the sauce, a rich and aromatic blend of roasted red peppers, tomatoes, onions, and spices, simmering on the stove. With each bite, imagine the explosion of flavors—the sweetness of the peppers, the heat of the spices, and the richness of the sauce. Red Pepper Curry Chicken isn't just a meal; it's a culinary experience, a taste of India that will delight your taste buds and leave you craving more.
Ingredients
- 500g diced chicken breast
- 3 tbsp ghee
- 1 onion, diced
- 1 red pepper, roasted, skin removed and diced
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 3 tbsp paprika
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 cardamom pods, crushed
- 400g tin diced tomatoes
- 1 cup chicken stock
- Salt, to taste
- 300ml single cream
Instructions
- In a large pan, melt the ghee over low heat. Add the diced onions and peppers. Sauté for about 10 minutes, then add the minced ginger, garlic, and spices. Cook for an additional 5 minutes, or until the onions are soft and translucent.
- Increase the heat to medium-high and add the diced chicken to the onions. Cook until the chicken is browned.
- Stir in the diced tomatoes, chicken stock, and chickpeas. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for one hour.
- Remove the lid and stir in the single cream. Simmer uncovered for an additional two hours, or until the sauce has thickened to your liking.
- Serve the chicken curry with rice and naan bread.
Notes
- Adjust the spices according to your taste preferences. You can add more or less paprika, cumin, turmeric, and coriander to suit your liking.
- For a spicier curry, add a chopped chili pepper or a dash of cayenne pepper.
- If you prefer a thicker sauce, simmer the curry for longer after adding the cream, or add a cornstarch slurry (cornstarch mixed with a little water) to thicken.
- Garnish with fresh cilantro leaves or a squeeze of lemon juice before serving for a burst of freshness.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 172mgSodium: 310mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 30g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Red Pepper Chicken Curry recipe
What Even Is This Recipe?
Many years ago, back in the days before Pinterest boards and saved Instagram posts, I found myself craving a curry. Not just any curry, but something comforting and creamy, mildly spiced and rich with flavour. I didn’t have a recipe. I didn’t even have the patience to flick through a cookbook. So I made it up. I threw together what I had in the fridge and pantry, crossed my fingers, and hoped for the best. What I ended up with was this Red Pepper Chicken Curry — an unplanned, slightly chaotic creation that somehow turned out to be a lifelong favourite.
It’s one of those dishes that has quietly become part of my story. I’ve made it on repeat for more than a decade, never quite measuring, always eyeballing. One of my best friends picked it up years ago and still makes it to this day. That’s when I knew it wasn’t just me being sentimental. It’s just a good, solid, keep-in-your-back-pocket kind of curry. And now that winter is teasing its way into Adelaide, I figured it was time to finally drag this recipe out of the drafts folder and give it the spotlight it deserves.
Adelaide heat tends to kill my appetite and my desire to be in the kitchen. You’ve probably noticed that shift in my tone since I moved here. But as the nights get darker and the jumpers come out of hibernation, I start to reach for the comfort recipes again. This red pepper chicken curry is one of the first I return to. It’s not flashy. It’s not new. But it’s home.
Food as a Love Language
I always associate this curry with the people I love. It’s become one of those recipes I reach for whenever I want to show someone I care. Whether it’s been a rough week, a quiet evening, or a small celebration, this curry has found its way to the table in many different moments. There’s something incredibly comforting about cooking a dish you know by heart — especially when you’re making it for someone else. It doesn’t need to be fancy to feel special. It just needs to be made with love.
Over the years, this recipe has become my way of looking after the people in my life. I’ve made it for friends who were going through breakups, for family who needed a warm meal, and for myself when I just needed to feel held by something familiar. Cooking can be such an intimate act of care, especially when you’re not quite sure what else to say. A home-cooked meal has a way of softening everything around it. The laughter feels easier, the conversations flow more freely, and the silence in between becomes companionable instead of heavy.
Food is one of my favourite ways to connect. It gives me something to offer, something to share, something to place between myself and someone else that says, without words, “I see you. I care.” This red pepper chicken curry has done that for me more times than I can count. And I hope that, if you make it for someone you love, it does the same for you.
The Lazy Archive
This recipe has been sitting in my drafts for ages. Not because it wasn’t good enough to share, but because I didn’t feel like I had anything new to say about it. I’ve made it so often that it feels like old news. But sometimes, the old recipes (i.e. The Archives) are the ones that matter most. They’re the ones we turn to when we’re too tired, too stressed, or too distracted to be creative.
And lately, I’ve been in that space. Life’s been a lot. I’ve been leaning heavily on my Lazy Archive — the folder of recipes I know by heart, that never let me down. This red pepper chicken curry is right up the top of that list. It doesn’t ask much of me. I don’t need to think about it. I just need to show up, throw everything in a pot, and let it do its thing.
So here it is. Finally. Not because it’s the most exciting or elaborate dish I’ve ever made, but because it’s one of the most loved. If you’ve made it this far, I hope you try it. I hope you love it. I hope it becomes one of your Lazy Archive recipes too. The kind you make again and again, not because it’s fancy, but because it’s yours.
Ingredient Breakdown
The base of this curry is beautifully simple. Diced chicken breast, because it’s lean, reliable, and takes on flavour like a dream. I usually go with breast over thigh when I want something a little lighter but still hearty. Roasted red pepper adds a sweet, slightly smoky depth that makes this curry sing. Once the skin is removed and the pepper is diced, it just melts into the sauce in the best way.
Everything starts in ghee. Three tablespoons, which might feel generous, but trust me, it’s worth it. You want that richness. A diced onion goes in first, followed by garlic and ginger, both minced and fragrant. The spices are warm and earthy: paprika, cumin seeds, turmeric, ground coriander, and crushed cardamom pods. It’s the kind of combination that smells amazing before you even add the chicken.
The sauce comes together with a tin of diced tomatoes and a cup of chicken stock, simmered until everything melds. But the real magic happens when you pour in the cream. No coconut milk here — just good old-fashioned single cream, swirled through to mellow the spices and give it that signature luscious finish. A pinch of salt, maybe two, and that’s it. Nothing complicated. Just a curry that does exactly what it needs to.
