Spicy Creamy Chicken Curry with Bell Peppers and Steamed Rice
If you’re craving a hearty meal that packs a punch of flavor, this Spicy Creamy Chicken Curry with Bell Peppers and Steamed Rice is perfect for you. Combining the richness of coconut milk with tender chicken and vibrant bell peppers, this recipe is not only easy to prepare but also a guaranteed crowd-pleaser. Ready in under an hour, it’s ideal for busy weekdays or leisurely weekends when you want to impress your loved ones with minimal effort.
Why You Will Love This Recipe
This dish is a symphony of flavors and textures. The coconut milk lends a creamy richness, while the bell peppers add a fresh crunch. The spices create a warm, spicy backdrop that elevates every mouthful. Whether you’re cooking for two or planning to share, this recipe is versatile and can easily be scaled up. Plus, the combination of protein and vegetables makes it satiating while keeping it balanced; you’ll love the feeling of satisfaction after every bite!
Pro Tips for Making Spicy Creamy Chicken Curry
1. **Marinate the Chicken**: For the best flavor, marinate the chicken in the curry paste for at least 30 minutes prior to cooking.
2. **Add Fresh Herbs**: Garnishing with fresh parsley or cilantro not only enhances the visual appeal but adds a fresh taste and aroma.
3. **Adjust the Spice Level**: Feel free to add more chili flakes if you prefer a spicier curry or omit them for a milder dish.
4. **Substitution Options**: For a different flavor profile, try using green or yellow bell peppers or even adding peas for freshness and color.
5. **Perfect Rice**: Swimming in sauce is great, but get your rice fluffy and well-cooked for the best experience. Rinsing the rice before cooking can help in achieving this.
Ingredients
The following ingredients will bring this delicious meal to life:
**For the Curry:**
– 300 g chicken breast, cubed
– 1 red bell pepper, chopped
– 1 onion, minced
– 3 cloves garlic, minced
– 400 ml coconut milk
– 2 tablespoons tomato paste or 1 can of diced tomatoes
– 2 tablespoons curry paste or spice mix (adjust based on preference)
– ½ teaspoon chili flakes (optional)
– 2 tablespoons olive or coconut oil
– Fresh parsley or cilantro, for garnish
– Salt & pepper to taste
**For the Rice:**
– 1 cup jasmine or basmati rice
– 2 cups water
– A pinch of salt
Directions
– Step 1: Rinse the rice under cold water until the water runs clear, then combine with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes or until water is absorbed. Fluff with a fork and set aside.
– Step 2: In a large skillet, heat the olive or coconut oil over medium heat. Add the minced onion and garlic, and sauté until onion is translucent (about 3-4 minutes).
– Step 3: Add the cubed chicken to the skillet. Season with salt and pepper, and cook until the chicken is browned on all sides.
– Step 4: Stir in the chopped bell pepper, and cook for an additional 2–3 minutes, or until it starts to soften.
– Step 5: Add the curry paste and tomato paste (or diced tomatoes) into the skillet. Stir well to coat the chicken and peppers.
– Step 6: Pour in the coconut milk, and bring to a simmer. Reduce heat and let it cook for about 10 minutes, or until the chicken is cooked through, and the sauce slightly thickens.
– Step 7: Taste and adjust seasonings with salt, pepper, or chili flakes as necessary.
– Step 8: Serve the curry over a bed of fluffy rice, garnished with fresh parsley or cilantro.
5 FAQ Pairs
**Q1: Can I make this dish vegetarian?**
A1: Absolutely! Substitute the chicken with tofu or chickpeas for a delicious vegetarian version.
**Q2: How can I store leftovers?**
A2: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet over medium heat.
**Q3: Can I freeze this curry?**
A3: Yes! Let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months.
**Q4: What can I add for more vegetables?**
A4: Feel free to add carrots, peas, or spinach during the last few minutes of cooking for extra nutrients.
**Q5: Can I substitute coconut milk with something else?**
A5: Yes, you can use heavy cream or milk, but it will alter the flavor and richness of the curry.
Conclusion
This Spicy Creamy Chicken Curry with Bell Peppers and Steamed Rice is not just a dish; it’s a celebration of flavors that is sure to become a favorite in your household. With its rich ingredients, delightful aromas, and vibrant colors, it makes for a satisfying meal worth savoring. Enjoy the process, and feel free to get creative with additional spices and vegetables that suit your taste. Happy cooking!
