Introduction
This creamy chicken curry is a comforting and flavorful dish that blends tender chicken, vibrant bell peppers, and aromatic spices in a silky coconut milk sauce. Served over fluffy basmati rice, it’s a hearty meal that’s both simple to make and packed with bold, satisfying flavors.
Ingredients
1.2 lbs (550g) chicken breast, cut into bite-sized pieces
1 tbsp vegetable oil or ghee
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 tbsp red curry paste (to taste)
1 tsp ground turmeric
1 tsp ground cumin
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup (240 ml) coconut milk
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
1.5 cups cooked basmati rice, for serving
Instructions
Heat the oil or ghee in a large pan over medium heat and sauté the onion until soft and golden. Add garlic and ginger, cooking briefly until fragrant.
Stir in the red curry paste along with turmeric and cumin, allowing the spices to bloom. Add the chicken pieces and cook until they lose their pink color.
tot in the sliced bell peppers and cook for a few minutes to soften. Pour in the coconut milk, season with salt and peppe.
and let the curry simmer until the chicken is cooked through and the sauce thickens. Serve hot over a bed of steamed basmati rice and garnish with fresh cilantro.
How to Make
The key to this dish is building layers of flavor. Start by softening the onion to form the base, then add garlic, ginger, and spices to release their aroma.
Cooking the curry paste with the spices intensifies its flavor before adding the chicken. The bell peppers bring sweetness and color.
while the coconut milk creates a creamy sauce that ties everything together. A gentle simmer ensures the chicken stays tender while the sauce reaches the perfect consistency.
Variations
This recipe can be customized in many ways. For extra heat, add fresh chilies, chili flakes, or additional curry paste.
Replace chicken with shrimp or tofu for a different protein option. Switch the red curry paste for green or yellow to change the flavor profile. Vegetables like zucchini.
spinach, or carrots can also be added for more nutrition. For a lighter version, use light coconut milk instead of full-fat.
Tips
Cut the chicken into even pieces to ensure it cooks uniformly. Use fresh ginger and garlic for the best flavor.
Simmer the curry gently—boiling too hard can make the chicken tough. If you want a richer dish, add a splash of cream or extra coconut milk. Pairing this curry with naan or roti makes it even more satisfying.
Conclusion
This creamy chicken curry with bell peppers is a deliciously versatile meal that brings warmth, spice, and comfort to the table.
Quick enough for weeknights yet flavorful enough for special occasions, it’s a dish you’ll want to make again and again.