Chicken and Red Pepper Tandoori Curry

My Go-To Weeknight Chicken Curry

As a busy mum, I don't have a lot of time to spend in the kitchen. My days are a whirlwind of school runs, work deadlines, and keeping the house from falling apart. So, I need recipes that are quick, easy, and most importantly, delicious! This Chicken and Red Pepper Tandoori Curry fits the bill perfectly. It's ready in under 30 minutes and tastes like I spent hours slaving over a hot stove. The secret? A generous helping of tandoori masala, which adds a fantastic depth of flavour.

The beauty of this curry is its flexibility. You can easily adjust the spice level to your liking – a few extra chillies for those who like it hot, or leave them out entirely for a milder dish. I often adjust the vegetables depending on what's in my fridge; sometimes I'll add some spinach or peas for extra nutrients. And don’t feel pressured to chop everything perfectly – a rustic chop works perfectly well and adds to the overall charm of the recipe.

This curry is incredibly versatile. It's fantastic served with fluffy rice, naan bread, or even just plain roti. It’s a complete meal on its own, providing protein, carbs, and plenty of delicious flavors. The leftover curry tastes even better the next day, making it perfect for busy weeknights and packed lunches. I often double the recipe and freeze half for another night when time is especially tight. The aroma alone is enough to make the whole family excited for dinner! I hope you enjoy this easy recipe as much as I do.

Beyond the Recipe: Quick Cooking Tips for Busy Weeknights

Cooking doesn't have to be a chore, especially when you have a family to feed. Here are some tips I’ve learned to streamline my weeknight dinners:

• Prep Ahead: Chop vegetables on the weekend and store them in airtight containers for quick weeknight meals. This saves precious time during the week.
• One-Pan Wonders: Embrace one-pan or one-pot recipes that minimize cleanup. This curry is a perfect example.
• Embrace Frozen: Don't be afraid to use frozen vegetables. They're just as nutritious and save you time on chopping.
• Double Up and Freeze: Doubling a recipe and freezing half is a great way to save time on future busy nights.
• Get the Family Involved: Get your kids involved in simple tasks like washing vegetables or setting the table. It's a great way to teach them about cooking and teamwork.

Adapting the Recipe: Variations and Substitutions

This recipe is a great base for experimentation. Feel free to add your own favorite vegetables, spices, or proteins. Here are some ideas:

• Add Vegetables: Spinach, peas, cauliflower, or potatoes would be delicious additions.
• Spice it Up: Add more chillies or a pinch of cayenne pepper for extra heat.
• Protein Swap: Substitute chicken with tofu, chickpeas, or lamb for a vegetarian or different protein option.
• Coconut Milk: Add a can of coconut milk for a richer, creamier curry.
• Different Masala: Experiment with other types of curry powder or spice blends to create your own unique flavour profile.

Serving Suggestions:

This flavorful curry is delicious served with:

• Basmati rice
• Naan bread
• Roti
• Plain yogurt for cooling
• A simple side salad

I hope you enjoy this simple, yet flavorful chicken curry as much as I do. It’s my go-to recipe when I need a quick, satisfying, and delicious meal on a busy weeknight. Happy cooking!

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.