Sunday, 5 April 2015

Capsicum Chicken Curry - Indian Style

This is a simple & tasty, semi dry chicken curry with capsicum.  Capsicum gives a unique taste to this dish and it goes well chapathi, roti;  also best stuffing for sandwiches!


Chicken - ½ kg (boneless)

Capsicum - 1(de-seeded, chopped)
Onion - 2 (finely chopped)
Tomato - 1 (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder -  1 to 1½ tsp
Garam masala powder - ½ tsp
Coriander leaves - 1 tbsp(finely chopped)
Salt - as required

For Seasoning:
Oil - 1 or 2 tbsp
Cumin seeds - 1 tsp


Heat oil in a pan; season it with cumin seeds.  Once it crackles; add the finely chopped onions and saute till the colour changes.

Then add tomato, ginger garlic paste, turmeric powder, red chilli powder, corriander powder and salt.  Saute well it the tomato becomes soft.

Then add capsicum; sauté for a minute.

Immediately add chopped boneless chicken.  Stir it, till the masala coats well.

Close the lid and allow it to cook till the chicken is done (no need to add water as chicken leaves enough water to cook). If you find it dry add ½ cup of water.

Once the chicken is cooked and the mixture becomes thick in consistency; add garam masala and coriander leaves.

Mix well and switch off the gas.

Serve hot with any flavoured rice, bread, chapathi or any Indian flat breads.


Adjust the water quantity and spice level according to your taste.

If you want more gravy type; increase the amount of tomato.

For Indo - chinese touch, you can try adding little soya sauce and tomato ketchup to this dish.

1 comment:

  1. I love the combination of capsicum and chicken :) your platter is too inviting.


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