Chicken and Pepper Curry
Chicken and Pepper Curry
I was desperate for something quick to fix. This is what I came up with. I am not sure it is very authentic. I used a lot of curry powder hence the name. You can add or delete heat with the number and types of hot peppers you use.
4 skinless, boneless chicken thighs, extra fat removed, cut in 3/4 inch pieces
1/2 medium red onion cut in half moons
1 red bell pepper, seeds and ribs removed, cut in strips
1 green bell pepper, seeds and ribs removed, cut in strips
1 jalapeno pepper, seeds and ribs removed, cut into small dice
3 gloves of garlic, sliced thinly
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
4 tablespoons olive oil
1/2 can of diced tomatoes, including juice
kosher salt and freshly ground black pepper
In a large saute pan heat 2 tablespoons of the olive oil over medium high heat. Add the onions and peppers and saute until crisp tender about 5 minutes. Add the garlic and the spices and saute until they are fragrant about 1 minute. Remove the vegetables from the pan.
Add the remaining 2 tablespoons of olive oil and heat. Add the chicken and saute until the surface area is just brown turning as needed. This should take 5 to 7 minutes. Add the sauteed vegetables and the tomatoes to the pan with the chicken. Stir to mix all ingredients well. Reduce the heat to low, cover than pan, and allow the chicken to cook for about 10 minutes. Adjust the salt and pepper and serve.
This makes four large entree portions. Serve it with rice or noodles to complete the meal.