Fast Chicken Curry with Red Peppers
Transform your weeknight dinner routine with this Fast Chicken Curry with Red Peppers, a vibrant and flavorful dish ready in just 30 minutes! Tender bites of boneless chicken thighs simmer in a rich, creamy coconut milk sauce infused with fragrant garlic, ginger, and warming spices like cumin, coriander, and curry powder. Sweet red bell peppers add a pop of color and subtle sweetness, perfectly complementing the savory, spiced gravy. This quick and easy recipe requires minimal prep and can be served over fluffy cooked rice for a comforting, restaurant-quality meal at home. Garnish with fresh cilantro for a burst of freshness and enjoy an effortless curry experience that’s packed with flavor! Perfect for busy weeknights or when you’re craving a homemade Indian-inspired dish without the fuss.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 medium Red bell peppers
- 1 large Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Tomato paste
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 servings Cooked rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Slice the red bell peppers into thin strips, finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the ground cumin, ground coriander, curry powder, paprika, salt, and pepper. Cook for 1 minute to toast the spices.
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Stir in the tomato paste and sliced red bell peppers, cooking for 2 minutes to coat the ingredients in the spices and paste.
Pour in the coconut milk and bring to a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Garnish with fresh cilantro (if using) and serve hot with cooked rice.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 50.8 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
