Red Capsicum Chicken Curry


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Red Capsicum Chicken Curry
What do you get when you blend Mediterranean and Sri-Lankan flavours? A spicy sensation like no other.
Votes: 1
Rating: 5
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Course Main Dish
Keyword Chicken
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Keyword Chicken
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Let's start by removing the skin from the chicken. Set aside.
  2. In a small food processor blend together all the other ingredients. (Except the coconut milk)
  3. Optional Tip: If you like your curry a little chunky, chop up the onion separately and add to the blended mixture afterwards.
  4. Place the chicken into a deep cooking pan, and pour over the mixture.
  5. Cook on a medium heat for 10 minutes with the lid on.
  6. Then turn the chicken, pour over the coconut milk and cook for another 5 minutes with the lid on.
  7. After 5 minutes remove the lid and continue to simmer on low for a further 15 minutes, or until your chicken is completely cooked through.
  8. Then drool and enjoy with love! You can serve this with some fluffy rice, your favourite steamed veggies or perhaps a nice toasted roti. Yum!
Recipe Notes

Meal Prep Tip: You can also marinade the chicken in the mixture the night before and leave overnight for added flavour or even freeze it for later.

Remember to tag @the_bluntknife and @theorganicplace when you cook this little beauty!


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