This is one of my mum’s recipes and I love it. It instantly reminds me of home and is a firm family favourite. Bonus – The kids don’t even moan about the peppers!
Tandoori Chicken Curry with Peppers
- 2 lb chicken breast, cubed
- 2 flat tsp salt
- 1 tbsp oil
- 2 onions, diced
- 1 inch ginger, crushed
- 4 cloves of garlic, crushed
- 2 green chillies, pierced
- 2 tbsp fresh fenugreek leaves, chopped finely
- 4 tomatoes, cut into quarters
- 1 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 2 tbsp tandoori masala (dry mix not paste)
- 2 tbsp yoghurt or cream
- 1 red pepper, chopped into 1/2 inch pieces
Add the chicken to a pot and pour over enough water to cover it. Add the salt and bring to the boil. Simmer for 8 – 10 minutes and set aside.
Meanwhile add the oil to a separate large pot over high heat. Swirl around the pan, then add the onions. Cook for 8 – 10 minutes or until a deep golden brown.
Stir in the garlic, ginger, green chillies and fenugreek and cook for 2 minutes until fragrant.
Add the tomatoes, cumin powder, coriander powder, turmeric and red chilli powder to a blender and blend until liquid.
Pour into the pot and bring to the boil. Turn the heat down, cover and simmer for 10 – 15 minutes or until the oil begins to separate from the tomato.
Stir in the tandoori masala and simmer for a further 2 minutes.
Pour in the yoghurt/cream.
Add the peppers and cooked chicken with 100ml of the stock from the chicken.
Boil for a further 5- 6 minutes.
Enjoy with naan, roti or rice.