Indian Spiced Chicken Peppers and Peaches
Elevate your weeknight dinner game with this vibrant and flavor-packed recipe for Indian Spiced Chicken Peppers and Peaches. Tender, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and garam masala, then cooked to golden perfection. Sweet, juicy peaches and crisp bell peppers are added to create a delightful balance of spicy, savory, and fruity flavors. Tossed together in one skillet, this dish not only offers a tantalizing taste of Indian-inspired cuisine but also delivers on freshness with a garnish of fragrant cilantro. Ready in under an hour, it’s perfect for serving over steamed basmati rice or alongside warm, buttery naan for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 large Yellow bell pepper
- 1 large Red bell pepper
- 2 medium Fresh peaches
- 3 large Garlic cloves
- 1 inch Ginger
- 2 tablespoons Lemon juice
- 1 cup Plain yogurt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Kashmiri red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
Instructions
Finely chop the garlic and grate the ginger. Cut the chicken thighs into bite-sized pieces. Dice the peaches into wedges and cut the bell peppers into thin strips.
In a large bowl, mix together yogurt, lemon juice, ground cumin, ground coriander, turmeric, chili powder, garam masala, 1/2 teaspoon of salt, garlic, and ginger. Add the chicken to this marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for better flavor).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 6-7 minutes on each side, or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the bell peppers and cook for 5-6 minutes until they become slightly tender but retain their crunch.
Add the peach wedges to the skillet with the bell peppers. Sprinkle 1/2 teaspoon of salt and cook for an additional 3-4 minutes until the peaches soften slightly but remain intact.
Return the cooked chicken to the skillet and toss with the peppers and peaches. Cook for 2-3 minutes, allowing the flavors to meld together.
Garnish with freshly chopped cilantro. Serve warm over steamed basmati rice or with naan bread for a complete meal.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 769 mg | 16% | |
*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.
