Chicken Jalfrezi is an Indian bell pepper chicken cur ry

One-pot Indian spiced Bell Pepper Chicken Curry is made with cumin seeds, turmeric, slow roasted tomatoes and onions, non-spicy peppers, and green onions. It is delicious!

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A recipe that needs to be on repeat and pairs well with bread at large gatherings similar to pav bhaji . It is a clean-eating and refreshing chicken curry dish that is perfect for meal prepping and your flavor-loving tastebuds.

Accidentally buy ground chicken instead? Give my Indian Chicken Kheema Recipe a try!

Chicken Jalfrezi, a Bell Pepper Chicken Curry

  • Why You’ll Love it!
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Pair it with…
  • My Top Tips
  • 📖 Recipe
  • FAQ
  • Other Curry Recipes
  • History of this Bell Pepper Chicken Curry Recipe
  • 💬 Community

Why You’ll Love it!

This is a classic Curry Mommy Recipe! One that needs to be on repeat because it’s healthy and flavorful.

  1. perfect to meal prep
  2. bowl friendly meal when served with rice or quinoa
  3. flavorful curry!
  4. crowd pleasing
  5. high protein Indian recipe

Ingredients

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  • Bell Peppers (green + any other colors you love)
  • Green Onions
  • Chicken Breast, cut into small pieces
  • Cumin Seeds
  • Turmeric
  • Garam Masala
  • Chopped Fresh Tomatoes
  • Diced Fresh Onions
  • Garlic
  • Ginger
  • Salt
  • Oil
  • Water
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Instructions

  1. Start by cutting the vegetables and setting them aside. Last, cut the chicken breast into small chunks.

  2. In a pot heat some oil and add cumin seeds. Cook the chicken with garam masala and salt.

  3. Remove the chicken and set it aside in a bowl. In the same pot cook the onions, tomatoes, and spices. Then add the chicken back into the pot.

  4. Lower the heat and spread the bell peppers and green onions on top in an even layer. Close the lid and let it cook until al dente.

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Mix well

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If there is too much water/gravy then be sure to burn it off since this is supposed to be more of a thick gravy.

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Add a generous amount of cilantro and serve with rice or bread.

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Substitutions

  • Chicken - Use paneer or tofu
  • Bell Peppers - No substitutions-sorry folks!
  • Fresh Tomato - Use canned petite diced tomatoes (12oz for every 1 large tomato)

Variations

  • Vegetarian - use etra firm tofu or paneer
  • Spicy - Add chopped jalapenos instead of some bell peppers
  • Kid Friendly - eliminate chili powder and use very little garam masala, red chili powder, garlic, and ginger.
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Pair it with…

My favorite sides include white bread, siete tortillas for a healthier option, white rice , naan, or masala rice . I also add a tomato onion salad for extra crunch on the side that is mixed with salt and red chili powder.

My Top Tips

  • Make the recipe using very little water to get a thick gravy
  • Use more green bell peppers than any other color
  • Beefsteak tomatoes are best for curry recipes

📖 Recipe

Bell Pepper Chicken Curry Indian Spices Family Friendly One Pot Indian Dish Easy Meal Prep Keto Indian Recipe - 9

Bell Pepper Chicken Curry

Ingredients1x2x3x

  • ▢ 3 large chicken breast or equivalent tenders, chopped into small pieces
  • ▢ 1 tablespoon garam or chicken masala
  • ▢ 1 tablespoon fresh ginger paste
  • ▢ 1 tablespoon fresh garlic paste
  • ▢ ½ tablespoon turmeric powder (fresh if available)
  • ▢ 2 tablespoon dry coriander powder
  • ▢ ½ cup onion, finely diced (red or yellow)
  • ▢ ½ cup fresh tomato, finely diced (beefsteak or vine ripened preferred)
  • ▢ 2 cups bell peppers, diced small (colors of choice)
  • ▢ ½ cup green onions, chopped small
  • ▢ 1 tablespoon cumin (jeera) seeds
  • ▢ ½ bunch chopped cilantro (more or less depending on preference)
  • ▢ salt
  • ▢ oil
  • ▢ red chili powder

Instructions

  • In a large skillet heat a generous amount of oil. Add the jeera seeds and let them slightly brown. Immediately add the chopped chicken.
  • Add garam masala, salt, and turmeric to the chicken and cook for about 7-10 minutes on med-high heat. SIDE NOTE: You can use this cooked chicken as a meal! It tastes great and we sometimes enjoy it on tacos. But for this full recipe continue the following steps.
  • Remove the chicken from the pan into a bowl/plate, cover, and set aside. COVER will help keep the chicken moist. Side-note : you can use a different pot, but I use the same one because I really don’t like doing dishes.
  • Add some oil and then the onions to the same pan. Cook until translucent and brown. Then add the tomatoes. Mix well and continue to cook for about two minutes.
  • Now add garlic, ginger, salt, coriander powder, and red chili powder. Additional garam masala and turmeric can be added at this point if you would like.
  • Cook the mixture until oil begins to separate and it has cooked thoroughly.
  • Add the cooked chicken to the pot and mix well. Cook for about 3 minutes on medium heat.
  • Once the chicken and gravy have cooked together, turn down the heat to low.
  • Spread the top of the pot with bell peppers and green onions. Cover with a lid and let it sit for 5 minutes on low heat.
  • Add cilantro and mix the contents.
  • Squeeze a little lemon juice on top right before serving.
  • Enjoy with rice, bread, naan, tortillas, or on top of a salad. This dish is great for meal prepping!

I highly recommend using boneless skinless chicken breast for this recipe. Substitutions can include chicken tenders.

My simple trick to this thanks to my neighbors teaching includes adding a pinch of baking soda to the meat. Add a pinch, mix it, and then cook immediately.

Absolutely not. Instead, it gives it so much flavor and crisp that you will want to have it over and over again.

The only similarities I find between the two include Chicken and the Peppers, but the spices and method to cook the dish is completely different for this easy version.

I do not recommend it.

Yes! When I make it for my kids, I limit the amount of spices and add extra at the end for the spice lovers in my family.

This is a personal prefrence. I prefer green because they are not sweet.

Other Curry Recipes

  • Paneer Butter Masala Recipe (Paneer Makhani)
  • Desi Gravy Chicken Recipe - Tapelu Chicken
  • Easy Indo Chinese Chicken Curry with Onions
  • One Pot Chicken Tikka Masala

History of this Bell Pepper Chicken Curry Recipe

The first time I had this dish was when I was about 9 years old. My father introduced it to my brother and I even though he disliked bell peppers. He didn’t make it much, but when he did I remember devouring it with some white bread and rice. It was so comforting! I still recall the moments when we sat at the table and enjoyed this together. Just father and daughter and a homemade chicken curry!

chicken with peppers and green onions - 10 Bell Pepper Chicken Curry Indian Spices Family Friendly One Pot Indian Dish Easy Meal Prep Keto Indian Recipe - 11

Bell Pepper Chicken Curry

Ingredients

  • 3 large chicken breast or equivalent tenders, chopped into small pieces
  • 1 tablespoon garam or chicken masala
  • 1 tablespoon fresh ginger paste
  • 1 tablespoon fresh garlic paste
  • ½ tablespoon turmeric powder (fresh if available)
  • 2 tablespoon dry coriander powder
  • ½ cup onion, finely diced (red or yellow)
  • ½ cup fresh tomato, finely diced (beefsteak or vine ripened preferred)
  • 2 cups bell peppers, diced small (colors of choice)
  • ½ cup green onions, chopped small
  • 1 tablespoon cumin (jeera) seeds
  • ½ bunch chopped cilantro (more or less depending on preference)
  • salt
  • oil
  • red chili powder

Instructions

  • In a large skillet heat a generous amount of oil. Add the jeera seeds and let them slightly brown. Immediately add the chopped chicken.
  • Add garam masala, salt, and turmeric to the chicken and cook for about 7-10 minutes on med-high heat. SIDE NOTE: You can use this cooked chicken as a meal! It tastes great and we sometimes enjoy it on tacos. But for this full recipe continue the following steps.
  • Remove the chicken from the pan into a bowl/plate, cover, and set aside. COVER will help keep the chicken moist. Side-note : you can use a different pot, but I use the same one because I really don’t like doing dishes.
  • Add some oil and then the onions to the same pan. Cook until translucent and brown. Then add the tomatoes. Mix well and continue to cook for about two minutes.
  • Now add garlic, ginger, salt, coriander powder, and red chili powder. Additional garam masala and turmeric can be added at this point if you would like.
  • Cook the mixture until oil begins to separate and it has cooked thoroughly.
  • Add the cooked chicken to the pot and mix well. Cook for about 3 minutes on medium heat.
  • Once the chicken and gravy have cooked together, turn down the heat to low.
  • Spread the top of the pot with bell peppers and green onions. Cover with a lid and let it sit for 5 minutes on low heat.
  • Add cilantro and mix the contents.
  • Squeeze a little lemon juice on top right before serving.
  • Enjoy with rice, bread, naan, tortillas, or on top of a salad. This dish is great for meal prepping!

Recipe Courtesy of The Curry Mommy

A vegetarian meal that is clean and ready in under 20 minutes.

A spicy Vegetarian Green Thai Curry that is packed with tender cooked vegetable and creamy coconut milk. Go all out and make my Mint Chicken with Thai Basil as an addition to the meal. This Thai Green Curry is made with a green curry paste that is readily available and backed with delicious Thai spices such as Thai Basil, Lime Leaves, and Kaffir Limes.

Thai Green Curry

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FOR THE LOVE OF SPICE!

LOVE THIS RECIPE? Be sure to tag me and let me know on any social media platform! I love hearing from you.

Vegetarian Thai Green Curry History

This is a healthy, one pot, and super simple meal which can be made in less than 20 minutes. It has spice so be sure to make alternate meal plans for the ones who can’t tolerate the level of kick this dish comes with.

After moving to the Bay Area, I have learned to appreciate REAL Thai Food. I have tried to make multiple Thai dishes throughout the years, but only a few have been perfected to my liking. You can pair this recipe with jasmine rice, quinoa, or brown rice. I tend to make a soup out of it by mixing in quinoa and eat it out of a bowl. It is spicy, sweet, healthy, and overall comforting on a cold fall night .

Make it Vegetarian or Non-Vegetarian

I prefer my Thai food vegetarian, but you are more than welcome to add your choice of protein to it whether it is non-vegetarian or vegetarian. My favorite Green Thai Curry includes vegetables such as green beans, eggplant, and mushrooms but you can also add the ones listed below.

If you want to make it non-vegetarian, then you can add some chicken, shrimp, pork, fish, or beef.

Some vegetable suggestions for this curry:

  • green beans
  • baby corn
  • red bell pepper
  • broccoli
  • bamboo shoots (find them in a can)
  • bok choy
  • green eggplant (check your asian grocery stores)
  • Chinese eggplant
  • carrots
  • mushrooms (button mushrooms taste best)

Which Green Curry Paste to buy?

I use a Green Curry Thai Paste for this recipe to make life easier; because having all of those ingredients at hand is like traveling to Thailand-right? I have actually found one I truly enjoy. Get it here !

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How to make Vegetarian Thai Green Curry

Cook the green curry paste in a little oil and then add the coconut milk, sugar, lemon grass, and kaffir leaves. Heat the mixture until a boil and then add your selection of vegetables, chicken, tofu, and/or shrimp. Heat through for about 5 minutes and then add the sorghum mixture. Side Note: double the sorghum mixture for a thicker curry. I did not add salt to this dish. Again, you can serve it with jasmine rice , quinoa, or brown rice.

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What to serve as a side?

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Thai Green Curry Mixed with Quinoa

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Vegetarian Thai Green Curry Recipe

📖 Recipe

green curry - 17

Thai Green Curry

Ingredients1x2x3x

INGREDIENTS

  • ▢ 1 tablespoon green curry paste (Mai Ploy Brand)
  • ▢ 14 oz coconut milk (with the cream)
  • ▢ 4 cups combo of chopped vegetables/chicken/shrimp/tofu (see notes)
  • ▢ 2 tablespoon sugar
  • ▢ 1 tablespoon sorghum flour dissolved in 1 tablespoon of water (double the quantity for a thicker curry)
  • ▢ 1 teaspoon fish sauce (optional)
  • ▢ oil
  • ▢ finely chopped lemongrass (optional)
  • ▢ kaffir leaves (optional)
  • ▢ thai chili peppers (optional)

Instructions

METHOD

  • Saute the green curry paste in a little bit of oil for about 1 minute.
  • Add the coconut milk and wait for it to boil.
  • Mix in the vegetables/chicken/shrimp/tofu and cover. Let it simmer for 5 minutes.
  • Add sorghum mixture, sugar, lemongrass, and kaffir leaves. Mix and simmer for an additional 2 minutes.
  • Serve with jasmine rice, quinoa, or brown rice.
  • SIDE NOTE: I did not need to add salt to this dish.

Notes

  • My favorite vegetables to use in this recipe include green beans, Chinese eggplant, carrots, and mushrooms.
  • Add tofu, shrimp, chicken, or any other form of protein if you prefer.

Happy Eating, Folks!