Nowadays the very sight of these beautiful red bell peppers would make me grab a few. I love the red ones more than the green or yellow or orange bell peppers, but I like them all:) Then after billing them I would wonder just like my folks, if I could do anything other than my usual bajji:) Blending the bellpeppers in my regular cooking is not that easy for me. So I tried this on my own with some grilled chicken tandoori leftovers and named it as 'red pepper chicken'. Believe me, this is a flavorful chicken curry with a sweetish finish. Now the recipe became my favorite:)
Ingredients:Chicken thighs - 4 (1/2 kg)
red bellpepper (red capsicum) - 2
onion - 1 (big)
fennel - 1 tbsp
lemon - 1 (small)
oil - 2 tbsp + 2 tbsp
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
salt - to taste
black pepper powder - 1 tsp
cumin powder - 1/2 tsp
garam masala powder - 1 tsp
ginger garlic paste - 1 tsp
(crush together 1 inch ginger and 5 garlic cloves)
Method:Trim the skin, fat and discard. Wash the chicken and pat dry. Cut it into bite size pieces. Mix the juice from 1/2 lemon, 2 tbsp oil, turmeric powder, red chilly powder, salt and marinate the chicken for 4 hours - overnight inside refrigerator. Adding 2 tbsp of vinegar to marination will make it more tasty.
Now heat 2 tbsp oil in a wok. Saute the onion till it becomes soft. Now put the ginger garlic paste and stir for few seconds. Chop the red capsicum and add 1/2 of it to the wok along with chicken pieces, required salt, garam masala, pepper, cumin powder and cook covered in low heat till it gets a nice flavor. No need to add water, but stir every 5 ninutes. Before switching off add the remaining capsicum and cook covered for 5 more minutes.
Switch off and sprinkle juice from 1/2 lemon.
Red capsicum chicken is ready!
Serving suggestion:Serve with chapati or roti or rice n rasam.
Note:Grilled tandoori chicken leftovers can be made in to this capsicum chicken easily.
Red meat (chicken) tastes better for this kind of Indian recipes.