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Hot Chicken And Red Pepper Curry By Ian Poggy Newbury


Hot Chicken and Red Pepper Curry


My own recipe.

Serves 8.


Ingredients:


2.5 kg chicken diced. I used a mixture of thigh & breast

Half cup veg oil and 2 tablespoons ghee

5 tablespoons garlic ginger paste

2 teaspoons crushed black pepper

2 tins chopped tomatoes (polpa)

2 onion gravy stock pots made up with 400ml boiling water

2 tablespoons basaar (obtained from club website)

2 tablespoons Kashmiri chilli powder

1 tablespoon kasuri methi

1 tablespoon salt or to taste

2 red peppers sliced

12 green chillies

1 naga chilli

2 teaspoons mr naga

Garnish:

2 teaspoons garam masala

Coriander

Julienned ginger

Cherry tomatoes

Fresh chillies

Method:


Heat oil and ghee and add chicken. Fry until raw appearance disappears

Add garlic ginger paste and black pepper and fry for 2 mins

Add tins of tomatoes and onion gravy, cook on high until oil separates

Add sliced red peppers and stir in

Add all spices and salt and cook for further 5 mins

Add fresh chillies and mr naga and cook until you get desired consistency ensuring chicken is thoroughly cooked

Garnish with garam masala, coriander, ginger, tomatoes and chillies

Serve

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