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SUMMER-INSPIRED CHICKEN CURRY WITH FRESH ONIONS AND GREEN PEPPERS

By Delicious Recipes!Posted on
SUMMER-INSPIRED CHICKEN CURRY WITH FRESH ONIONS AND GREEN PEPPERS

SUMMER-INSPIRED CHICKEN CURRY WITH FRESH ONIONS AND GREEN PEPPERS

Celebrate the fresh flavors of summer with this vibrant chicken curry starring crisp young onions and green kapia peppers. Lightly sautéed to retain their crunch and bright aroma, these vegetables elevate the dish while keeping it fresh and authentic.

🕒 Prep Time: 15 min

🍳 Cook Time: 25 min
🍽️ Servings: 3

Ingredients

  • 4 boneless chicken thighs (about 400 g), cut into 4 pieces each
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 medium onion (approx. 100 g), diced
  • 1 heaping tsp tomato paste
  • 2 garlic cloves, crushed (about 1 tsp)
  • 1 tsp grated ginger paste
  • 3-4 small spring onions (approx. 100 g), quartered
  • 2 green kapia peppers (approx. 150 g), cut into large squares
  • 2-3 tbsp cooking oil
  • Salt, to taste

Masala Spice Blend

  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp turmeric powder
  • 2 cloves
  • 2 green cardamom pods

Instructions

  1. Season the chicken pieces with salt, turmeric, and chili powder. Massage thoroughly to coat evenly.
  2. Grind the masala spices finely in a spice grinder or coffee machine.
  3. Prepare the vegetables: dice the medium onion, crush garlic, grate ginger, chop green peppers, and quarter the spring onions.
  4. Heat a wide, tall pan or pot with a little oil. Add spring onions and green peppers, sprinkle salt, and sauté on medium-high heat for 2 minutes until they show light browning and emit a pleasant aroma. The vegetables should remain crisp. Remove and set aside.
  5. Add 1 tbsp oil to the pan. Place the chicken pieces in a single layer and cook without stirring until golden on one side. Flip and cook until the other side is browned as desired. Finish with a quick 1-minute toss over high heat. Remove chicken.
  6. If needed, adjust oil in the pan to have about 2-3 tbsp. Add the diced onion and sauté on low heat for about 5 minutes until soft.
  7. Stir in garlic and ginger, cook 1 minute until fragrant.
  8. Push the onion mixture aside, add tomato paste in the center and sauté for 1 minute. Mix everything together, adding the chicken along with any juices.
  9. Pour in 150 ml water (or just enough to cover 2/3 of the chicken), sprinkle the ground masala spices, and stir well.
  10. Bring to a boil, then reduce heat to low, cover partially and simmer for 10 minutes. For a thicker sauce, remove lid and simmer 5 more minutes; for a thinner sauce, keep covered.
  11. Stir in the sautéed spring onions and green peppers, remove from heat.

Serving Suggestions

Serve hot with Indian flatbread (naan or roti) if sauce is thick, or with fragrant basmati rice if you prefer more sauce.

💡 Tips

  • Lightly cooking the fresh vegetables preserves their crunch and highlights summer freshness.
  • Adjust chili powder according to your heat preference.
  • Fresh ginger paste can be substituted with powdered ginger in a pinch, but fresh is preferred for brightness.

📝 Final Thoughts

This summer chicken curry combines tender, spiced meat with the crispness of fresh vegetables, delivering a dish that’s flavorful yet light enough for warm days. It’s perfect for those who love authentic Indian flavors with a seasonal twist.