Chicken Capsicum Curry Recipe

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Whenever i decided to cook any sidedish for my roti, appam or idiyappam, i never make the same curry again, each time i try to make it differently. Few days back i made this curry which features chicken and capsicum in a creamy and spicy coconut milk curry. Turned out just awesome..

So give this a go and let me know how it turns out for you.

Preparation Time : 10 mins
Cooking Time : 30 to 35 mins
Serves: 4

Ingredients:

Boneless Chicken – 500 grams cubed
Oil – 1 tblspn
Fennel Seeds / Sombu / Saunf – 2 tsp
Onion – 1 large sliced thinly
Green Chillies – 2 slit
Curry leaves a sprig
Bell Peppers / Capsicum – 1 sliced thinly
Ginger Garlic Paste – 1 tblspn
Chilli Powder – 1 tsp
Coriander Powder – 1 tblspn
Turmeric Powder / Manjal Podi – 1/2 tsp
Garam Masala Powder – 2 tsp
Salt to taste
Thick Coconut Milk – 1.5 cup
Water as needed
Coriander leaves a handful finely chopped

Method:

Heat oil in a pan, add in fennel seeds and let them sizzle.

Add in onions, chillies and curry leaves. Season with salt and saute till golden.

Add in ginger garlic paste and saute for a min.

Add in capsicum and mix well.

Add in spice powder and mix well.

Now add in coconut milk and mix well.

Add in chicken and cover and simmer on a low heat till chicken is done.

Add coriander leaves and mix well.

Serve.

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