Bellpepper Peanut Curry Recipes

BELLPEPPER PEANUT CURRY

Steps:

• Fry peanuts, star anise, cinnamon, fenugreek seeds, channa dal, jeera, cumin seeds in a little oil.
• Add shredded coconut to the fried items and grind in mixer. Now spice mix is ready. Keep aside.
• Put diced bell pepper in bowl with 1/2 spoon oil and microwave for 3 minutes.
• Heat oil, fry onions. After a minute add tomato, turmeric, hing, ginger, garlic paste, green chillies and cilantro. fry for 2 minutes in full heat.
• Let it cook and then grind separately. Now tomato base is ready.
• Add tomato base, spice mix and microwaved bell pepper to kadai and cook for 10 minutes.
• Bell pepper peanut curry is ready.
• You can add boiled potatoes or boiled carrot if red bell pepper is unavailable.

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.