Chilli Chicken Capsicum Curry Recipe

Ingredients

• 3 tbsp ghee
• 1 small red capsicum, deseeded, thickly sliced
• 1 small green capsicum, deseeded, thickly sliced
• 1 small yellow capsicum, deseeded, thickly sliced
• 1 large red onion, cut into wedges
• 650g skinless chicken thigh fillets, cut into 3-4cm pieces
• 1 tbsp ground coriander
• 1 tsp ground hot chilli
• 1/2 tsp chilli flakes
• 1/2 tsp ground turmeric
• 1 tbsp finely grated fresh ginger
• 4 garlic cloves, finely chopped
• 1 green chilli, deseeded, sliced
• 2 tbsp tomato paste
• 3 tomatoes, skins blanched and removed, deseeded, finely chopped
• 1/2 cup water
• 3 fresh or dry bay leaves
• 1/2 tsp garam masala (optional)
• steamed brown basmati rice, to serve
• fresh coriander sprigs, to serve

Method

1. Heat 2 tablespoons of the ghee in a wok over high heat. Add all capsicum and onion. Cook, stirring often, for 8 minutes or until slightly charred and softened. Use a slotted spoon to transfer to a plate.
2. Add half of the chicken to the wok and cook, stirring occasionally, for 5 minutes or until golden. Repeat with the remaining chicken. Transfer to a separate plate.
3. Heat the remaining ghee in the wok. Add the coriander, ground chilli, chilli flakes and turmeric. Stir for 30 seconds. Stir in the ginger, garlic and green chilli. Cook, stirring, for 1 minute or until aromatic.
4. Return the chicken to the wok and stir to coat in the spices. Stir in the tomato paste, tomato and bay leaves. Add the water, stir to combine and bring to the boil. Reduce heat to low and season well. Simmer, stirring occasionally, for 20 minutes or until sauce has reduced and thickened. Stir through the capsicum mixture and cook for 5 minutes.
5. Check seasoning and stir through the garam marsala, if using. Serve ccurry over rice, sprinkled with coriander.