Get ready to tantalize your taste buds with a vibrant and hearty dish that brings the flavors of India right to your kitchen! Our Chicken Curry with Sweet Red Peppers and White Beans is not just a meal; it's a delightful culinary adventure that combines tender chicken, creamy coconut milk, and the sweetness of red peppers in a rich, aromatic sauce. Perfect for weeknight dinners or impressing guests, this recipe is quick to prepare and bursting with flavor. Don't miss out on the chance to create a dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can white beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing all your ingredients. Cube the chicken breast into bite-sized pieces, slice the red bell pepper, and dice the onion. Mince the garlic cloves and set everything aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The mixture should be fragrant.
- Next, add the cubed chicken breast to the skillet. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink on the outside.
- Sprinkle the curry powder over the chicken and stir well to coat the meat evenly. Cook for another 1-2 minutes to allow the spices to become fragrant.
- Now, add the sliced red bell pepper to the skillet and stir to combine. Cook for about 3-4 minutes until the peppers start to soften.
- Pour in the can of coconut milk and stir to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the drained and rinsed white beans to the skillet. Stir well and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- During the last few minutes of cooking, taste the curry and adjust the seasoning with more salt and pepper if needed.
- Once the curry is done, remove it from the heat. Serve hot over rice or with naan bread, garnished with fresh cilantro if desired.
Tips
- Prep Ahead: To make cooking even faster, chop your vegetables and cube the chicken in advance. Store them in the refrigerator until you're ready to cook.
- Customize the Heat: If you enjoy a bit of spice, consider adding a pinch of cayenne pepper or some chopped green chilies when cooking the onions for an extra kick.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or even unsweetened almond milk, but keep in mind this may alter the flavor slightly.
- Perfect Pairings: Serve your curry over fluffy basmati rice or with warm naan bread to soak up the delicious sauce. A side of fresh cucumber salad can add a refreshing crunch.
- Garnish for Flair: A sprinkle of fresh cilantro or a squeeze of lime juice just before serving can elevate the dish and add a burst of freshness.
- Leftover Magic: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge and enjoy the enhanced flavors for lunch or dinner.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
