Not every type of curry is made with prepared curry powder. This recipe has great flavors and can be modified according to your taste for heat. It can also be eaten as a filling for lettuce leaves.
Spicy Ground Chicken with Bell Peppers
Servings 0
Ingredients
- Coconut or avocado oil in a spray bottle or other oil of your choice in limited amounts
- 1 medium onion finely chopped
- 1 pound ground chicken
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon garlic paste or freshly grated garlic
- 1 teaspoon fine sea salt
- 1 teaspoon cumin seeds
- ½ teaspoon Kashmiri red chile powder*
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 2 medium plum tomatoes finely chopped
- 1 large bell pepper red or yellow are good, seeded and thinly sliced about ¼-inch thick
- 1 jalapeño stem and seeds removed, chopped (or fresh Thai green chiles, to taste)
- ¾ teaspoon garam masala**
- 2 to 3 tablespoon lemon juice from about ½ lemon
- 2 to 3 tablespoons chopped fresh cilantro
Instructions
- Spray a medium (9-inch) skillet liberally with oil, or add a small amount of oil to the pan, and heat at medium-high temperature. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
- Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add
- tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until
- the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes.
- Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.