Spicy Corn & Sweet Pepper Chicken Recipe – Authentic Indian Flavor

Last Updated on 6 months ago by Neha Deshmukh

Spicy Corn & Sweet Pepper Chicken Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful chicken dish that’s a little bit different. This Spicy Corn & Sweet Pepper Chicken is exactly that. It’s a vibrant, aromatic curry that’s packed with flavor and surprisingly easy to make. I first stumbled upon a version of this while visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. Get ready for a taste of authentic Indian flavor!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic weeknight meal that comes together in under an hour. The combination of sweet corn, colorful bell peppers, and warming spices is just divine. Plus, the unique corn paste technique adds a lovely creaminess and depth of flavor you won’t find in your average chicken curry. It’s a little bit special, but totally achievable for any home cook.

Ingredients

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

• 3 Chicken Breast Tenders (about 450g)
• 0.25 cup Yogurt (125ml)
• 1 tsp Cayenne/Red Chili Powder (5g)
• Salt, to taste
• 0.5 tsp Ground Turmeric (2.5g)
• 1 tsp Garam Masala Powder (5g)
• 1 tsp Cumin Seeds (5g)
• 6 Black Peppercorns
• 2 Cloves
• 1 Green Cardamom
• 1 tsp Coriander Seeds (5g)
• 1 tbsp Canola/Rice Bran Oil (15ml)
• 1 Red Onion (chopped)
• 1 tsp Ginger Garlic Paste (5ml)
• 2 Tomatoes (pureed) – about 1 cup (240ml)
• 1 cup Corn Kernels (divided) (150g)
• 4 Sweet Peppers (chopped) – any color!
• 0.25 cup Cilantro (minced) (30g)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Garam Masala: This is the heart and soul of many Indian dishes! It’s a warm, fragrant spice blend – usually including cinnamon, cloves, cardamom, and cumin. You can find it at most supermarkets or Indian grocery stores. Don’t skimp on quality here; a good garam masala makes all the difference.
• Spice Blend Roasting: Taking the time to dry roast the cumin seeds, peppercorns, cloves, cardamom, and coriander seeds before crushing them unlocks so much flavor. It’s a little extra step, but trust me, it’s worth it! The aroma alone is incredible.
• Corn Paste Technique: This is where this recipe gets a little unique. Blending half the corn kernels with water creates a naturally sweet and creamy base for the gravy. It’s a regional variation I picked up, and it adds a beautiful texture and flavor. It’s a bit like a secret ingredient!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken breast tenders with yogurt, cayenne powder, salt, turmeric, and garam masala. Give it a good mix and let it sit for at least 30 minutes. This tenderizes the chicken and infuses it with flavor.
2. While the chicken marinates, let’s work on the spices. Dry roast the cumin seeds, peppercorns, cloves, cardamom, and coriander seeds in a dry pan over medium heat for 2-3 minutes, until fragrant. Let them cool completely, then coarsely crush them using a mortar and pestle or a spice grinder.
3. Now, blend half of the corn kernels (about ½ cup) with about ¼ cup of water to form a smooth paste. Set aside.
4. Heat the oil in a large pan or pot over medium heat. Add the chopped red onion and sauté until golden brown – about 5-7 minutes. Then, add the ginger-garlic paste and cook for another minute until fragrant.
5. Stir in the tomato puree, corn paste, remaining corn kernels, and the crushed spices. Cook for 2-3 minutes, stirring occasionally, until the mixture starts to thicken slightly.
6. Add the marinated chicken and chopped sweet peppers to the pan. Adjust the salt to your liking. Cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
7. Finally, garnish with fresh minced cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. If necessary, cook it in batches to ensure it browns evenly.
• If the gravy gets too thick, add a splash of water.
• For a richer flavor, use full-fat yogurt.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or a plant-based chicken substitute. Use plant-based yogurt and ensure your garam masala is vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of cayenne pepper or omit it altogether.
• Festival Adaptation: This dish is fantastic served with a large rice platter during festivals like Diwali or Eid. Add some raita (yogurt dip) and papadums for a complete meal.

Serving Suggestions

This Spicy Corn & Sweet Pepper Chicken is best served hot with:

• Steamed basmati rice
• Warm naan bread
• 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.

FAQs

What type of chicken cut works best for this recipe?

Chicken breast tenders are ideal because they cook quickly and stay tender. You can also use boneless, skinless chicken thighs if you prefer a richer flavor.

Can I use frozen corn kernels instead of fresh?

Yes, absolutely! Frozen corn works just as well. Just make sure to thaw it before blending half of it into a paste.

What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this dish be made ahead of time?

You can marinate the chicken and prepare the spice blend ahead of time. However, it’s best to cook the curry fresh for the best flavor and texture.