Curry Chicken with Red Peppers

There are many adaptations of curry chicken, some have extra spicy curry others are more mild. This curry chicken is my personal adaptation, consisting of a red curry powder with a touch of cayenne to give a balanced, even spice anyone can enjoy. The aroma alone will have your mouth watering in anticipation.

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves 4

The Ingredients:

• 10 oz Chicken breast (approx. 2), cubed
• 1 Large red bell pepper, 1/2 inch square chunks
• 3 garlic cloves, smashed
• 4 Spring Onions, chopped
• 2 inch piece of ginger, peeled
• 1-1/2 cups cold water
• 1 tsp red curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 2 tbsp pasta sauce
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp menthi powder
• 1 lemon, cut in wedges
• 1 tbsp cilantro for garnish

How it's Made:

1. Put the garlic, spring onion and ginger into a food processor with 1/8 cup of water. Blend into a coarse puree.
   
2. Heat oil in a large skillet over medium-high heat. 
   
3. Add onion mixture, curry, cumin, cardamom and cayenne to heated oil. Cook, stirring until mixture starts to stick to the pan.
   
4. Add pasta sauce and cook until mixture becomes a brick color.
   
5. Add remaining water, bay leaf, salt, pepper, bell pepper and chicken. Bring to boil, cover and reduce heat to medium-low. Simmer until chicken is tender.
   
6. Take bell pepper and chicken out, set aside in a bowl. Add menthi powder to sauce, turn heat up to high until sauce is thickened.
   
7. Add chicken and peppers back in to reheat, Do Not Boil at this point.
   
8. Plate, add squeeze of lemon and some cilantro on top.

I serve this with basmati rice, steamed with a little olive oil and salt.