Chicken Curry Recipe- Authentic Indian Style with Bell Pepper & Spices

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe- Authentic Indian Style with Bell Pepper & Spices

Introduction

There’s just something about a good chicken curry, isn’t there? It’s comfort food at its finest, and the aroma filling the kitchen while it simmers is pure magic. This recipe is my go-to for a truly authentic Indian-style chicken curry, packed with flavour and a little bit of a kick. I first made this for a family gathering, and it was an instant hit – everyone raved about the rich, complex flavours! It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t your average weeknight curry. We’re building layers of flavour from scratch, using whole spices and a slow-cooking method that results in incredibly tender chicken and a deeply satisfying sauce. The addition of bell pepper adds a lovely sweetness and crunch, and the evaporated milk creates a luxurious, creamy texture. It’s a flavour explosion in every bite!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 ½ lbs (approximately 680g) Skinless Chicken, cut into bite-sized pieces
• 2 Tbsp (approximately 20g) Whole Coriander Seeds
• ¼ tsp (approximately 1.25g) Fenugreek Seeds
• 3 Tbsp Oil (vegetable, canola, or sunflower work well)
• 2 Whole Dry Red Chili (adjust to your spice preference)
• 1 large Onion, finely chopped (about 200g)
• 2 Tbsp Ginger/Garlic paste (or 1 tbsp each of grated ginger and minced garlic)
• 2 large Tomatoes, finely chopped (about 400g)
• Salt to taste
• Red Chili Powder to taste (optional, for extra heat)
• ½ tsp (approximately 2.5g) Dry Mango Powder (Amchoor)
• 1 tsp (approximately 5g) Garam Masala
• ½ tsp (approximately 2.5g) Turmeric Powder
• 6 Tbsp (approximately 85g) Pureed Tomatoes
• A handful of Cilantro, chopped
• 1 large Bell Pepper, sliced (about 200g)
• 1-1 ½ cups (240-360ml) Evaporated Milk
• 2 Green Chili, slit lengthwise (optional, for garnish)
• 1 inch piece of Ginger, julienned (for garnish)

Ingredient Notes

Let’s talk ingredients! Using whole spices and lightly toasting them really wakes up their flavour. Don’t skip this step! It makes a huge difference.

• Whole Spices: Toasting coriander, fenugreek, and red chilies is key. It releases their essential oils and creates a more aromatic curry.
• Evaporated Milk: This is my secret weapon for a rich, creamy curry without using heavy cream. It adds a beautiful texture and subtle sweetness. You can substitute with coconut milk for a vegan option (see variations below).
• Chili Heat: Indian cuisine varies so much regionally when it comes to spice. Feel free to adjust the number of dry red chilies and green chilies to your liking. My grandmother always said, “A little spice warms the soul!”
• Amchoor: This adds a lovely tangy flavour. If you can’t find it, a squeeze of lemon juice can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the dry red chili, coriander seeds, and fenugreek seeds in a pan over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them! Let them cool completely, then coarsely grind them using a spice grinder or mortar and pestle.
2. Heat the oil in a large, heavy-bottomed kadhai or deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown and beautifully caramelized – this takes patience, about 8-10 minutes.
3. Stir in the ginger/garlic paste and cook for 1-2 minutes, until fragrant. You’ll know it’s ready when you can really smell the aroma.
4. Add the chopped tomatoes and cook until they soften and become pulpy, about 5-6 minutes.
5. Now, add the coarsely ground spices to the pan and mix well. Then, add the chicken pieces and coat them thoroughly with the spice mixture.
6. Season with salt, amchoor, turmeric powder, and garam masala. Cover the pan and cook for 10-15 minutes, stirring occasionally, until the chicken is almost cooked through.
7. Add the pureed tomatoes and chopped cilantro. Cook for another 2 minutes, stirring constantly.
8. Toss in the sliced bell pepper and cook until it’s slightly tender, about 3-4 minutes.
9. Reduce the heat to low, pour in the evaporated milk, and simmer gently until the curry thickens to your desired consistency – about 5-7 minutes.
10. Garnish with slit green chili and julienned ginger. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t rush the onion caramelization! It’s the foundation of the flavour.
• Marinating the chicken in a little yogurt and spice mix for 30 minutes before cooking will make it even more tender.
• If the curry is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use full-fat coconut milk instead of evaporated milk. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using (especially garam masala) to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: For a milder curry, reduce or omit the dry red chilies and green chilies. For a spicier curry, add a pinch of cayenne pepper or increase the amount of chili powder.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with a variety of sides like biryani, raita, and naan.

Serving Suggestions

This chicken curry is fantastic with:

• Naan bread (for soaking up all that delicious sauce!)
• Steamed basmati rice
• Roti or chapati
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

• What type of chicken cut is best for this curry? I prefer using boneless, skinless chicken thighs as they stay tender during the long cooking process. However, chicken breast works too, just be careful not to overcook it.
• Can I use fresh tomatoes instead of pureed tomatoes? Yes, you can! Use about 3-4 medium-sized fresh tomatoes, finely chopped.
• What is amchoor and can I substitute it? Amchoor is dried mango powder, adding a tangy flavour. If you can’t find it, you can substitute with 1-2 teaspoons of lemon juice.
• How can I adjust the thickness of the curry? If it’s too thick, add a splash of water or milk. If it’s too thin, simmer uncovered for a few more minutes.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will develop even more overnight.