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Saturday, March 10, 2018

Capsicum Chicken

First of all, sorry for not updating my blog with any new recipes for last one month. Last month, I had to abandon my blog baby for my two 4th graders' school's final exam. I had to be with them all the time. Though I cooked new dishes and clicked whenever I got some time but updating the blog was near impossible.
Any way, I am here today with a quickest and easiest but very flavourful Chicken recipe which anyone can cook, " CAPSICUM CHICKEN".

   This is a very simple basic chicken recipe but flavoured with freshest capsicums. I love capsicum and add this vege in almost all my curries and I love capsicum in chicken, in all winter vegetables, in paneer, even in dals. If you love capsicum, you will love this chicken preparation.

Do You Know?
Capsicum, also known as Bell Peppers, is nothing but a type of pepper which is less pungent and spicy. But this wonder vege is loaded with goodness and has immense health benefits.
Here are they :
  • High in Vitamin A, C, K and Carotene.
  • Increase metabolic rate, which helps in weight loss.
  • Increase immunity.
  • Has anti-oxidant properties, so prevents cancer.
  • High in Lycopene, keeps your heart healthy.
  • High in Vitamin B6, Magnesium and Potassium.
  • Has detoxifying property.
  • Has high amount of Vitamin C which is essential for Iron absorption in our body.
  • High content of natural Silicon provides healthy hair and nails.
  • The antioxidants and phyto-chemicals present in bell pepper juice makes the skin healthy and youthful.
 All peppers are good source of vitamin A, C and K; however, the red ones are the highest in nutritional value. so, if you havn't included this vege to your diet, do it today.Now let's move on to the recipe...

You Need ::
Chicken : 500 gms.
Potato : 3-4, medium, quatered
Green Capsicum : 2, medium
Onion : 1, big, sliced
Ginger-garlic paste : 2 tblsp.
Green chilli paste : 1 tblsp.(paste of 2 medium size green chillies or to taste)
Tomato : 2, medium, diced
Bay leaves : 2
Cumin seeds : 1 tsp.
Turmeric powder : 2 tsp.
Cumin Powder : 2 tsp.
Coriander powder : 2 tsp.
Red Chilli Powder : to taste(optional)
Salt to taste
Sugar : 1-2 tsp.
Oil : 2 tblsp.
Fresh coriander leaves for garnishing

Whole Garam masala :

Cardamoms : 4
Cloves : 4
Cinnamon : 2 sticks(1")

How To ::
  • Marinate the chicken pieces with little salt, 1 tblsp. of ginger-garlic paste, green chilli paste, turmeric powder, cumin and coriander powder and 1 tsp. of mustard oil. Mix everything well and marinate the chicken pieces for at least 1 hour or more. Smear little salt and turmeric powder on potatoes and keep aside too for 10 minutes.
  • Heat oil in a pan, fry the potato pieces from all sides till golden brown. Keep aside. In the same oil, add bay leaves, whole Garam Masala and cumin seeds. When cumin seeds start to crackle, add sliced onions, saute till onions start to change color. In there, add rest of ginger-garlic paste and tomatoes and in medium size saute till tomatoes softens. 
  • Then add marinated chicken pieces along with whole marinade. In medium heat, saute and cook the chicken with masalas with continuous stirring. When oil separates, add fried potatoes and capsicum slices. Cook with chicken for couple of minutes and then add 1 cup hot water into the pan. Season with salt.
  • Cover with lid and let it cook till chicken are done. It will be done within 20-30 minutes or less. When you have your desired consistency of gravy left and chicken are cooked too, remove from fire and garnish with chopped coriander leaves.
  • Cover till you are ready to serve to preserve the flavour of fresh capsicums in the dish. Enjoy this flavourful Chicken dish with rice, pulao or rotis. 
Nowadays, Capsicums are available throughout the year, so you can enjoy this chicken curry all year long.


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