My Special Red Pepper Chicken Curry

I have spent my entire day in the kitchen (when I wasn’t out getting a manicure), and have managed to cook up not only this curry, but some gluten free naan and some amazing pilau rice for dinner tonight. I’ve been wanting to cook this for Ben for a while now, so I am glad I finally got the chance! It’s not exactly the type of dish to make in summer after all, and we all know I’m on a bit of an Autumn kick at the moment! All of that aside…

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Did you know that Tikka Masala originated in Glasgow? That’s right, there’s something in the Scottish air that inspires the love of spicy (but not hot) cuisine. If you love curry but don’t love heat, if you love butter chicken, korma, the aforementioned tikka masala (to name a few) then you will be absolutely delighted by this simple yet aromatic recipe.

I made this recipe one day on a whim when I couldn’t find a butter chicken or a tikka masala recipe that was simple enough for me and used only the ingredients in my pantry. I admit with the butter and the cream it is not a healthy curry in any way shape or form, but come the cooler months who can resist something so comforting?

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What Will I Need?

500g diced chicken
100g butter
1 onion, diced
1 red pepper, diced
1 tbsp ginger, minced
3 cloves garlic, minced
1 1/2 tbsp paprika
1 tsp cumin seeds
1 tsp turmeric, ground
1 tsp coriander, ground
2 cardamon pods, crushed
400g tin chickpeas, drained
400g tin diced tomatoes
1 cup chicken stock
Salt to taste
300ml single cream

What Now?

  1. Melt butter over a low heat, before adding onions and peppers and cooking for 10 minutes, before adding ginger and garlic, and spices. Cook additional 5 minutes or until the onion is soft and translucent.
  2. Turn the heat to high and add chicken, stirring through the onions and spices until chicken has browned.
  3. Stir through chickpeas, tomatoes and stock and then bring to boil.
  4. Once boiling, pop on lid and reduce to low heat simmer for one hour.
  5. Remove lid, stir through cream, and continue to simmer for two hours or until the sauce has thickened.
  6. Serve with rice and naan.

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