Chicken and Red Pepper Tandoori Curry
This could quite well already be an already existing curry dish with a proper name but when I make curries, I sometimes like to simply use my favourite ingredients in order to achieve my favourite taste. In this case we have Chicken, Onions, Red Peppers and a Tandoori masala to create a hot, dry and slightly sweet curry. Strictly speaking the Tandoori in the name refers to the masala used and not the method of cooking - if anyone wants to try this recipe and suggest a more apt and original name, please do so!
This could quite well already be an already existing curry dish with a proper name but when I make curries, I sometimes like to simply use my favourite ingredients in order to achieve my favourite taste. In this case we have Chicken, Onions, Red Peppers and a Tandoori masala to create a hot, dry and slightly sweet curry. Strictly speaking the Tandoori in the name refers to the masala used and not the method of cooking - if anyone wants to try this recipe and suggest a more apt and original name, please do so!
- Carbohydrate 16.5628010799082 g
- Cholesterol 138.717499998447 mg
- Fat 3.86629278806026 g
- Fiber 2.78485091302544 g
- Protein 58.5937224746024 g
- Saturated Fat 1.14467156224111 g
- Serving Size 1 1 Serving (419g)
- Sodium 185.411562481878 mg
- Sugar 13.7779501668828 g
- Trans Fat 1.00970106969083 g
- Calories 345 calories
Step-by-step
- Prepare the chicken, onion, pepper, chilli and garlic by chopping them all into 'rustic' size chunks - not worrying too much about proportion. I like to slice garlic roughly into little discs, Slic a chicken breast into 6-7 pieces, a pepper into 8-10 pieces and half an onion into 8-10 pieces.
- Melt the butter into a very hot frying pan and add the pepper, chilli and onions and fry for 3-4 minutes.
- Add the chicken pieces and continue to fry on a high heat until the chicken is cooked through. try not to stir too much and allow the meat and vegetables to brown.
- Add the garam masala, tandoori masala and garlic and, again, continue to fry for another 3-4 minutes. You may need to turn the heat down at this point and stir a little more frequently to stop the dry mixture burning.
- Now add the half can of chopped tomatoes and stir until it is fully incorporated and lifts any residue from the bottom of the pan.
- Take off the heat and allow to cool slightly before stirring in the yoghurt and coriander before serving.
When pantry staples are limited and shopping is off the agenda, building maximum flavor requires relying strictly on the aggressive heat of a wide skillet to coax char from peppers and onions without overcooking the meat. Slicing chicken breasts into six to seven uniform chunks ensures they brown adequately on the exterior while retaining juiciness inside during high-heat frying. Letting the protein sit undisturbed in the pan for the first two minutes builds the essential Maillard crust that distinguishes a dry-style skillet curry from a boiled stew. Recognizing when the chicken reaches safety without reaching for a digital probe involves observing the internal juices run completely clear when pierced with the tip of a paring knife, alongside firm, opaque white flesh throughout. Spices like garam masala and tandoori powder require careful attention during the middle stages of cooking, demanding lowered heat and frequent agitation once added to prevent bitter scorching in the dry pan. Tomato solids added immediately afterward deglaze the skillet efficiently, dissolving fond and binding the ground aromatics into a cohesive base coating. Yogurt added off the heat introduces lactic acidity that balances the sharp heat of fresh chilies, but keeping the pan below a simmer prevents the dairy from curdling into unpleasant curds. Stored correctly in an airtight glass container within the refrigerator for up to three days, this curry undergoes a beneficial transformation as the spices fully penetrate the chicken fibers. Reheating those chilled portions gently on the stovetop with a splash of water revives the sauce, softening the red peppers further while concentrating the underlying tandoori aromatics for a distinctly deeper flavor profile by day two.
