Indian Spiced Chicken with Bell Peppers
Bursting with robust, aromatic flavors, Indian Spiced Chicken with Bell Peppers is a vibrant and satisfying dish perfect for any dinner table. This quick and easy recipe features tender, bite-sized pieces of chicken cooked with a colorful medley of red, yellow, and green bell peppers, all infused with a rich tapestry of classic Indian spices like garam masala, turmeric, and cumin. The addition of cumin seeds and ginger-garlic paste adds depth and fragrance, while a sprinkle of fresh cilantro brings a refreshing finish. Ready in just 45 minutes, this gluten-free dish is perfect served with steamed rice, naan, or roti, making it a versatile and flavorful meal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro leaves
Instructions
Cut the chicken breasts into bite-sized pieces and set them aside.
Slice the red, yellow, and green bell peppers into thin strips. Dice the onion and tomato.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and cook for 30 seconds until they start to sizzle and release their aroma.
Add the diced onion and sauté until they turn golden brown, about 5–6 minutes.
Stir in the ginger-garlic paste and cook for 1 minute, ensuring it's fragrant but not burnt.
Add the chicken pieces and cook until they are no longer pink, about 5–7 minutes.
Mix in the diced tomato and stir well. Cook for 2–3 minutes until the tomato softens and blends into the mixture.
Sprinkle the ground coriander, turmeric powder, garam masala, red chili powder, ground cumin, and salt over the chicken. Stir to coat the chicken evenly with the spices.
Add the bell pepper strips to the skillet and mix well. Cook for 8–10 minutes, stirring occasionally, until the peppers are slightly tender but still retain a bit of crunch.
Taste and adjust the seasoning, if necessary.
Garnish with freshly chopped cilantro leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 678 mg | 14% | |
*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.
