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Easy chicken curry

Chicken & red pepper curry.

An easy coconut milk based curry sauce,

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people


  • 2 large chicken breast fillets
  • 1 tbsp olive oil
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 glove garlic crushed
  • 1 small piece ginger crushed
  • 1 can coconut milk
  • 1 can chopped tomatoes
  • 1 tbsp fresh coriander leaves
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam marsala
  • 1 tsp chilli powder
  • 1 tsp turmeric powder


  1. Slice up the onions, peppers. Slice up the chicken breasts into smaller strips.

    Add oil to pan and add onion, garlic and ginger. Fry for a few minutes as onion softens.

    Next add peppers, spices and chicken pieces.

    Add coconut milk and tin tomatoes and heat over a low heat until chicken is cooked through.

    When chicken cooked, add chopped coriander just before serving.

    Serve with brown rice and mango chutney as a side accompaniment.

Recipe Notes

You can use a  pre-made curry powder for convenience instead of the individual spices, however, it's worth using the individual  spices, as you can add or adjust the heat to your liking.