This chicken curry with mushrooms and peppers is a rich and flavorful dish made with marinated chicken cooked in a spiced tomato base. The addition of mushrooms and bell peppers adds texture and depth, while aromatic whole spices and herbs enhance the overall taste. It is a comforting and satisfying curry, perfect to serve with roti or rice.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Chicken fillet (marinated)
- 1 cup Yogurt
- 2 tablespoons Oil
- 2 pieces Bay leaves
- 2 pieces Black cardamom
- 3 pieces Green cardamom
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger (crushed)
- 1 tablespoon Garlic (crushed)
- 2 pieces Green chilies (crushed)
- 1 tablespoon Salt
- 3 medium Onions (sliced)
- 4 medium Tomatoes (blended)
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Turmeric powder
- 1 tablespoon Paprika
- 1 cup Mushrooms (sliced)
- 1 large Bell pepper (cut into chunks)
- 2 cups Water
- 1 teaspoon Garam masala
- 1 teaspoon Dried fenugreek leaves (kasuri methi)
- 2 tablespoons Fresh coriander (chopped)
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
20 g -
Carbohydrates
18 g -
Protein
38 g -
Fiber
4 g -
Sugar
6 g -
Sodium
720 mg
Procedure
-
1 hourMark As Complete
Marinate the Chicken
Combine the chicken with yogurt, turmeric powder, garam masala, black pepper, and a little oil. Mix thoroughly so the chicken is well coated and allow it to marinate for at least one hour or longer in the refrigerator. This helps tenderize the meat and infuse it with flavor before cooking.
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5 minutesMark As Complete
Prepare the Base
Heat oil in a large pan over medium heat. Add bay leaves, black cardamom, green cardamom, and cumin seeds, allowing them to release their aroma as they crackle in the hot oil. Add crushed ginger, garlic, and green chilies, sautéing briefly to remove the raw smell and build the flavor base.
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10 minutesMark As Complete
Cook the Onions
Add sliced onions along with salt and cook them on medium heat until they become soft and lightly golden. Stir occasionally and cover the pan if needed to help them cook evenly. The onions should release oil and develop a slightly caramelized texture.
-
8 minutesMark As Complete
Add Tomatoes and Spices
Add the blended tomatoes and asafoetida to the pan, mixing well with the onions. Cook the mixture on medium heat until it thickens and the oil begins to separate on the surface. Add turmeric powder and paprika, stirring continuously to combine the spices evenly.
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10 minutesMark As Complete
Cook the Chicken
Add the marinated chicken along with any remaining marinade into the pan. Mix well to coat the chicken in the spiced tomato base. Cook on low to medium heat for about 10 minutes, allowing the chicken to absorb the flavors while partially cooking through.
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12 minutesMark As Complete
Add Vegetables and Simmer
Add sliced mushrooms and chopped bell peppers to the pan, mixing them into the curry. Cook for a few minutes before adding water to create a gravy. Cover and let the curry simmer on low heat until the chicken is fully cooked and the flavors are well combined.
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5 minutesMark As Complete
Finish and Garnish
Sprinkle garam masala and crushed dried fenugreek leaves into the curry, mixing gently to enhance the aroma. Turn off the heat and garnish with freshly chopped coriander. Serve hot with roti or rice for a complete and satisfying meal.
