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Chicken Pepper And Tomato Curry

I came up with this curry when returning from a trip and needed to use all the leftover veg in the fridge. Delicious layers of flavour with the added crunch of veg.  Its low in calories so perfect for a midweek dinner and leftovers keep well for a few days or can be frozen.

750 g chicken thighs, cut into half

2 tsp ground cumin

2 tsp garam masala

1/2 tsp salt

1 tsp chilli powder (or to taste)

1/2 tsp turmeric

4 tbsp vegetable oil

2 tsp fennel seeds

2 tsp mustard seeds

1 onion, finely diced

3 cm ginger, finely chopped

3 cloves garlic, finely chopped

1 red pepper, deseeded and sliced

2 large tomatoes, cut into wedges

250ml greek yoghurt

2 green chilli, sliced lengthways

100 g kale, shredded

squeeze of lime

Put the chicken in a bowl. Mix cumin, garam masala, salt, chilli powder and turmeric along with a grinding of black pepper. Sprinkle over the chicken and toss to coat the each piece. Set aside for 30 minutes.

In a deep wide pan warm the oil over a medium heat, add the fennel and mustard seeds, let them sizzle for a minute until releasing a fragrance (be careful not to burn) stir in the onion and sauté for 10 minutes allowing them to get some colour. After 5 minutes add a generous pinch of salt. If they start to burn, lower the heat and add a splash of water (watch video).

Add the ginger and garlic and cook for a further couple of minutes. Add the chicken and allow to brown on all sides . Add the peppers, tomatoes and a few more pinches of salt and give everything a good stir.

Pour in the yogurt and 100ml of water, scraping the bottom of the pan. Nestle the halved green chillis into the curry and leave to simmer for 20-30 minutes, every so often scraping the bottom of the pan.

Check the chicken is cooked, tip in the kale and cook for a further couple of minutes. Check seasoning and add a squeeze of lemon if you think it needs an extra hit of acidity.

Serve with rice or paratha.

Chicken pepper and tomato curry

Chicken, Pepper & Tomato Curry

Jules
I came up with this curry when returning from a trip and needed to use all the leftover veg in the fridge. Delicious layers of flavour with the added crunch of veg.  Its low in calories so perfect for a midweek dinner and leftovers keep well for a few days or can be frozen.
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Prep Time 10 mins
Cook Time 40 mins
marinating 30 mins
Course Main Course
Servings 4 people
Calories 241.4 kcal

Ingredients
  

  • 750 g chicken thigh (boneless skinless) cut into large chunks
  • 2 tsp ground cumin
  • 2 tsp ground garam masala
  • 1/2 tsp salt
  • 1 tsp chilli powder (or to taste)
  • 1/2 tsp turmeric
  • 4 tbsp vegetable oil
  • 2 tsp fennel seeds
  • 2 tsp mustard seeds
  • 1 onion finely diced
  • 3 cm ginger finely chopped
  • 3 cloves garlic finely chopped
  • 1 Pepper (any colour) halved, deseeded and sliced
  • 2 large tomatoes cut into wedges
  • 250 ml natural yoghurt
  • 2 green chilli halved lengthways
  • 100 g kale shredded
  • sqeeze lemon juice

Instructions
 

  • Put the chicken in a bowl. Mix cumin, garam masala, salt, chilli powder and turmeric along with a grinding of black pepper. Sprinkle over the chicken and toss to coat the each piece. Set aside for 30 minutes.
  • In a deep wide pan warm the oil over a medium heat, add the fennel and mustard seeds, let them sizzle for a minute until releasing a fragrance (be careful not to burn) stir in the onion and sauté for 10 minutes allowing them to get some colour. After 5 minutes add a generous pinch of salt. If they start to burn, lower the heat and add a splash of water (watch video).
  • Add the ginger and garlic and cook for a further couple of minutes. Add the chicken and allow to brown on all sides . Add the peppers, tomatoes and a few more pinches of salt and give everything a good stir.
  • Pour in the yogurt and 100ml of water, scraping the bottom of the pan. Nestle the halved green chillis into the curry and leave to simmer for 20-30 minutes, every so often scraping the bottom of the pan.
  • Check the chicken is cooked, tip in the kale and cook for a further couple of minutes. Check seasoning and add a squeeze of lemon if you think it needs an extra hit of acidity.
  • Serve with rice or paratha.

Video

Nutrition

Calories: 241.4kcalCarbohydrates: 15.6gProtein: 26.9gFat: 8.3gSaturated Fat: 2.7gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 2.8gTrans Fat: 0.02gCholesterol: 115.3mgSodium: 522.9mgPotassium: 836mgFiber: 4.6gSugar: 8.4gVitamin A: 3472.2IUVitamin C: 66mgCalcium: 200.8mgIron: 2.9mg
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