By Rajan Bhattacharya
August 20, 2024
This delicious and flavourful capsicum chicken curry pairs perfectly with roti or rice, making it an ideal choice for a satisfying meal at home.
1 kg chicken 2 tbsp chilli and garam masala powder - Salt 2 tbsp coriander powder and lemon juice Oil - 4 tbsp 1 tbsp fennel seeds 2 large and chopped onions and capsicums 3 large chopped tomatoes Tomato Ketchup - ¼ cup Water Chopped coriander leaves
Pressure cook the chicken with chilli powder, salt, garam masala, and lemon juice for 2 whistles.
Simmer the pressure cooker on low for 5 minutes, then allow steam to release naturally.
Heat 2 tbsp oil in a pan, sauté onions and capsicum for 5 minutes, then add tomatoes.
Blend the cooked onion, capsicum, and tomato mixture into a fine puree.
Add chilli powder, coriander powder, garam masala, ketchup, and salt. Cook until oil separates.
Mix in the cooked chicken with its broth, simmer for 15 minutes, and garnish with coriander leaves.