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Chicken and Red Pepper Curry

 This is one of my favourite homemade curries, based on a recipe by Madhur Jaffrey.  Its vibrant colour and balanced flavours come from a combination of the red peppers & cayenne pepper 

4 skinned chicken breast fillets – each cut into about 4 pieces

2-3cm fresh ginger - peeled and chopped

3 cloves garlic - peeled and chopped

25g blanched almonds – flaked or chopped

350g red peppers – seeded, trimmed & chopped

1 tbsp ground cumin

2 tsp ground coriander

½ tsp ground turmeric

½ tsp cayenne pepper

6 tbsp sunflower oil

8 fluid oz. water

Juice half a lemon

½ tsp black pepper

1 tbsp fresh coriander leaves - chopped

In a food processor or blender place the ginger, garlic, cumin, ground coriander, turmeric, cayenne pepper and blend until you have a paste.

In a large pan warm the oil and when hot add all the paste and cook, stirring continuously for about 10 minutes until the oil starts forming small bubbles.

Add the chicken, lemon juice, water and pepper to the paste and bring to the boil stirring continuously.

Lower the heat and cook until the chicken is tender – about 20-25 minutes.

 

To serve:

The photo shows the chicken curry with my lentil, pistachio and parsley recipe and wholegrain basmati rice.  Garnish with fresh, chopped coriander

 

Chicken breast is an excellent, low fat source of protein that also contains Vitamins C, K and B group and many essential minerals that give good immune support.

Red peppers contain high levels of essential vitamins and minerals giving them powerful antioxidant properties and immune support.

Wholegrain rice contains a generous supply of B vitamins, plus calcium, phosphorus and iron.