Chicken, Pepper and Yoghurt Curry
Chicken, Pepper and Yoghurt Curry – This is a delicious delicious rich and spicy curry that my family love.
I really hate the word curry, yet I keep using it. So annoying. I want to say this is a Chicken Chettinad, Korma, Karahi, whatever really but it didn’t fit into any one of the ‘curry’ (AAAAAH) names that I am aware of. I really want to do a series of indian recipes soon. I have so many series ideas in my head that I need to start to be honest. I think my passion for indian food really comes through in my pictures. My passion for India full stop to be honest. I always feel like they are some of my better photos. If I could I would add my bangles in the picture too. Do you think I should do an indian cooking series? I know my family would LOVE that month. With indian curries, it is all about slow cooking the pastes to get to a really rich flavour. Of course, you don’t have to do that. You can cook it in a much shorter time if you need to.
I am having a breakfast of rice cakes this morning. I know what you’re thinking. ‘WOW.’ It’s too cold to conjure up anything else and with a little peanut butter and some much needed moisture from a banana, they taste pretty good.
10 minutes till the kids wake up. I always do a countdown because I have to cram in all the words before they come roaring (literally) down the stairs. I am jealous of their energy. I was listening to a podcast yesterday and they said that apparently the more energy you expend, the more you keep getting. This is such a lovely thought for tired parents everywhere. I would have thought expending energy would be exhausting and at some part energy runs out. The theory is the more you sit around the less energy you have. That I can buy. I am just not sure about energy creating energy because that would mean my kids would be getting more and more energetic day by day. What a lovely, lovely heart warming thought. REALLY energetic, bouncy, loud kids on a cold and frosty morning. I love that they are energetic but I don’t want that to increase till infinity thank you.
- 1 tbsp Ghee
- 1White Onion diced
- 1 Red Onion diced
- 4 Cloves Garlic Crushed
- 1/2 inch Ginger Grated
- 3 Green chillies slit through the middle (Not all the way through)
- 200g Plum Tomatoes or any Tomatoes Pureed
- 1lb Chicken Breast Cubed
- 2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Chilli Flakes
- 1/2 tsp Turmeric
- 1 tbsp Madras Curry Powder (Optional)
- 1 Red Pepper Cubed
- 1 Green Pepper Cubed
- 3 tbsp Greek Yoghurt whisked its a fork
- Heat the Ghee in a large heavy pot over high heat and add the diced onions. Cook for 10 minutes until dark brown. (Keep watching and turn the heat down if need be).
- Turn the heat to a medium low and stop in the garlic, ginger and green chillies. Cook for a further 5 minutes.
- Pour in the tomatoes, add the chicken, cumin, coriander chilli flakes and turmeric and allow to cook for a further 10-15 minutes or until some of the ghee starts coming to the surface.
- Add the pepper and Madras Curry Powder, turn the heat right down and cook for 5 minutes.
- Remove a tablespoon of the curry and whisk it into the yoghurt in a small bowl. Pour into the curry and whisk in using a fork.
- Add 1/2 cup water, cover with a lid and cook for 10 - 15 minutes.