Chicken in a Red Sweet Pepper Sauce

READY IN: 40mins
Recipe by Tulip-Fairy

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

Top Review by Susan T.

Cooking now, smells great, but the lemon juice ? I'm guessing it goes in at the end? Cooked this way back in the 90'summer and it was memorable. Making it for first time for my partner with Mashur's turmeric rice

Ingredients Nutrition

Directions

  1. Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
  2. Put the oil in a large, wide non-stick pan and heat til hot.
  3. Pour in all the paste from the food processor.
  4. Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
  5. Put the chicken, with the water and bring to a boil.
  6. Cover, turn heat to ow and simmer gently for 25mins.
  7. Stir a few times during this cooking period.

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