Chicken Curry with Bell Peppers

Capsicum, that's what is written on the label but I also know it by another name - bell pepper!

I've only ever seen red, yellow, orange and green ones in our local supermarkets and often wish they sold the purple, white and brown variety too. Just imagine throwing it all together to make a salad. I think it'd look fabulous.

Anyway, I picked green and red out for a curry dish I was making for dinner. I went for chicken curry with less gravy and a stronger flavour because I was pairing it with fresh greens.

This is the result. What do you think? Looks good? ...Tastes good!

Chicken Curry with Bell Peppers

This is the recipe, if you're keen to try.
 
Ingredients:
- 350g chicken fillet (sliced into smaller pieces)
- 1 red bell pepper (sliced into long thin strips)
- 1 green bell pepper (sliced into long thin strips)
- 2 cloves garlic (finely chopped)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp blended red chili
- 2 dried bay leaves
- 1 tsp brown sugar
- 1 tbsp sweet soy sauce
- Pinch of salt and white pepper
- 3 tbsp evaporated milk
- 1 cup water
- Cooking oil
- 6 baby Romaine lettuce

How-to:
1) To make curry paste, mix turmeric powder, garam masala and blended red chili together. Add a little water if it's too dry.

2) Heat oil in wok. Saute garlic.

3) Add curry paste. Fry until lightly browned.

4) Add chicken fillet pieces. Gently stir-fry to coat the chicken pieces. Then, add bell peppers and bay leaves. Mix well.

5) Add water and simmer covered for about 5 minutes.

6) Add milk. Cook uncovered for a further 5 minutes or more on high heat until the curry has reduced into a nice thick milky texture - not too watery, not too dry.

7) Serve on top of romaine lettuce.

1) The ingredients
2) Saute garlic and add curry paste
3) Add chicken, then bay leaves and bell peppers
4) Add water and simmer covered
5) Cook on high until water has reduced into a nice thick gravy - not too dry.

My Bowl of Chicken Curry with Bell Peppers

Can be eaten with rice, flatbreads or as is!