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This is a zesty chicken curry, simmered in a rich tomato gravy and has spicy undertones of ginger, garlic, chillies and coriander. It's a really simple curry to make, finished off with bell peppers and fresh green chillies to suit your tastebuds. You could make a vegetarian version by leaving out the chicken, and replacing it with a selection of your favourite vegetables.

Serves 4


1kg Boneless chicken, small pieces 

4 Tomatoes, pureed

2 Onions, finely chopped

1 Red Bell Pepper, chopped

1 green Bell Pepper, chopped

6 Fresh green chillies, slit length ways or to taste

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Grated ginger

1 tsp Salt or to taste

3 tsp Ground cumin

3 tsp Ground coriander

1/2 Turmeric powder

1 tsp Chilli powder

4 tbsp Vegetable Oil

2 tbsp Fresh coriander, chopped


1. Add the onion and cook on medium heat for 5 minutes, stirring occasionally, until softened and starting to turn golden. Add 1 teaspoon of garlic and ginger puree each and continue cooking for an additional 2 minutes, stirring often so it doesn't burn.

2. Add the chicken, and fry until it turns white and the chicken is sealed. Now add the turmeric powder, chilli powder, and salt. Stir fry for 10 minutes.

3. Add the pureed tomatoes, stir to combine, cover and cook on a low heat for 20 minutes. Now add the ground cumin, ground coriander, bell peppers, grated ginger and the fresh green chillies and stir fry on medium heat for 2 minutes. Garnish with coriander and serve.

Serve with Rice, Nan or Roti.


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