Chicken and Red Bell Pepper Curry

Name: Chicken and Red Bell Pepper Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 tbsp vegetable oil (for sautéing); 500 g boneless chicken thighs (cut into bite-sized pieces); 1 large onion (diced); 2 red bell peppers (sliced); 3 cloves garlic (minced); 1 tbsp ginger (grated); 2 tbsp curry powder; 400 ml coconut milk (full-fat); 1 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp salt (or to taste); 1/4 cup fresh cilantro (chopped, for garnish)

50 min 4 servings Medium

All Recipes

Chicken and Red Bell Pepper Curry

A fragrant and creamy chicken curry with red bell peppers and coconut milk, perfect for a cozy dinner.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Curry is a beloved dish that transcends borders, bringing warmth and a burst of flavour to any dining table. This Chicken and Red Bell Pepper Curry combines tender chicken pieces with the sweet and smoky flavour of red bell peppers, all enveloped in a luscious coconut milk sauce. The dish is inspired by the rich culinary traditions of Quebec, which often embrace a harmonious blend of flavours and textures. The use of coconut milk in this curry adds a creamy richness that balances the mild heat from the curry powder, making it a comforting dish suitable for the whole family.

Ingredients

Servings

For the curry

Instructions

Prepare the ingredients

Dice the onion, slice the red bell peppers, mince the garlic, and grate the ginger.

Pro tip: Use fresh ginger for the best flavour.

Sauté the aromatics

In a large pan, heat the vegetable oil over medium heat. Add the onion and sauté for 5 minutes until softened.

Pro tip: Stir occasionally to prevent burning.

Cook the chicken

Add the chicken pieces to the pan and cook for another 5 minutes, stirring until browned on all sides.

Pro tip: Ensure the chicken is in a single layer for even cooking.

Add spices and peppers

Stir in the garlic, ginger, and curry powder. Cook for 1 minute until fragrant. Add the red bell peppers and cook for another 2 minutes.

Pro tip: Adjust the curry powder to your preferred spice level.

Simmer with coconut milk

Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Pro tip: Simmer until the chicken is cooked to an internal temperature of 165°F (74°C).

Season and serve

Taste and adjust seasoning with salt. Serve hot, garnished with fresh cilantro.

Pro tip: For a thicker sauce, simmer uncovered for an additional 5 minutes.

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Tips & Tricks

<ul><li>Use boneless chicken thighs for a juicier texture and richer flavour.</li><li>Adjust the curry powder to your spice preference.</li><li>Garnish with fresh cilantro for an extra burst of freshness.</li><li>Pair with jasmine rice or naan bread for a complete meal.</li></ul>

Serving Suggestions

Serve this Chicken and Red Bell Pepper Curry with a side of fluffy jasmine rice or warm naan to soak up the delicious sauce. For a refreshing contrast, consider pairing it with a cucumber salad or a simple green salad dressed with lemon vinaigrette. This curry can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally, until warmed through. The flavours will deepen over time, making it an even more delightful dish to enjoy as leftovers.