Curry sauce with peppers, chicken, lamb or beef
Votes: 2
Time: 2 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Curry sauce with peppers, chicken, lamb or beef - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of diced skinless and boneless chicken, boneless leg of lamb, or beef tenderloin
- 340 g (bunch) farm spinach (washed, stemmed and coarsely chopped)
- 2 sweet red bell peppers, seeded and chopped
- 2 hot chili peppers, sliced
- 1 can (425 g) diced tomatoes
- 2 cups passata or tomato sauce
- 1/2 tbsp. mango chutney (see recipe (from Paula Deen)
- 3 tbsp vegetable, peanut, or grapeseed oil
- 1 finely chopped onion
- 4 cloves of garlic, sliced or thinly sliced
- 1 piece of grated ginger root, 2.5 cm long.
- Salt and ground black pepper
- Juice of 2 limes
- 1 cup chicken broth
Spices:
- 1 tbsp ground coriander (handful)
- 1 tbsp ground cumin or cumin seeds (handful)
- 2 tsp turmeric (2/3 handful)
- 2 opened cardamom pods or 1/8 tsp ground cardamom
- 1 large fresh bay leaf
- 1 small cinnamon stick
- 1 tsp sweet paprika
To serve:
- Grilled Naan Bread (see recipe) fried flatbreads), and basmati rice as a side dish
- Natural Greek yogurt
- Thinly sliced green onions
- Coriander leaves
We recommend
Recipes with similar ingredients: chicken, mutton, beef, spinach, sweet pepper, tomatoes, tomato sauce, chutney sauce, coriander, cumin, turmeric, cardamom, bay leaf, cinnamon, paprika, chili pepper, naan bread, yogurt, cilantro, passata sauce
Cooking the dish according to the recipe:
- Marinate the meat in lime juice for an hour, seasoning it with salt, pepper and paprika.
- Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric, and cardamom. Stir-fry for about a minute until very fragrant. Then add the garlic, bell pepper, hot pepper, ginger, onion, and a little salt and pepper.
Cook, partially covered, until the vegetables are tender, 5 minutes, then add the tomato sauce, broth, chutney, bay leaf, cinnamon stick, and diced tomatoes. Simmer over low heat for about an hour. Remove the bay leaf and cinnamon. - Place the marinated meat in the sauce and simmer until tender. Add spinach to the sauce. Serve or cool and store in the refrigerator or freezer as a pre-cooked dish.
- Serve the curry with naan bread and/or rice and a dollop of yogurt. Garnish with cilantro and chopped green onions.
Categories:
Similar recipes
