🍛 Creamy Chicken Curry with Red Peppers & Rice 🌶️🍚
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~650 kcal
📝 Ingredients:
For the Curry:
300g chicken breast, cut into cubes 🍗
1 red bell pepper, sliced 🌶️
1 small onion, finely chopped 🧅
2 garlic cloves, minced 🧄
1 tbsp fresh ginger, grated
2 tbsp curry powder (mild or hot, to taste)
1 tsp paprika
1/2 tsp ground cumin
200ml coconut milk 🥥
100ml chicken stock
1 tbsp tomato paste 🍅
1 tbsp olive oil or ghee 🫒
Salt & pepper
For the Rice:
150g basmati rice 🍚
300ml water
Pinch of salt
Garnish:
Fresh coriander or parsley, chopped 🌿
👨🍳 Instructions:
Cook the Rice: Rinse basmati rice. Add to a pot with water and salt, bring to boil, then simmer 12 minutes until fluffy.
Brown the Chicken: Heat oil in a skillet over medium-high heat. Sear chicken cubes for 5–6 minutes until lightly golden. Remove and set aside.
Cook the Aromatics: In the same pan, sauté onion, garlic, and ginger for 2–3 minutes. Stir in curry powder, paprika, and cumin.
Make the Sauce: Add tomato paste, coconut milk, and chicken stock. Stir well and simmer 5 minutes.
Add Chicken & Peppers: Return chicken to the pan along with bell pepper. Simmer 10 minutes until chicken is cooked and sauce thickens.
Serve: Plate curry with rice, sprinkle with fresh herbs, and enjoy hot.
🔄 Notes & Variations:
Add spinach or peas for extra veggies.
Swap chicken for chickpeas or tofu for a vegetarian version.
For more heat, add chili flakes or fresh chili.