Chicken-Bell Pepper Kurma

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3-4 skinless boneless chicken breasts
1 large onion, minced
1-inch piece fresh ginger
1 large green bell pepper, diced
1 Tbsp. butter or canola oil
1 tsp. cumin seeds
1 Tbsp. coriander seeds
1/2 tsp. cayenne powder
1/2 tsp. paprika
1 tsp. Garam masala
1/2 tsp. allspice powder
1/4 tsp. ground cardamom
1/2 tsp. ground fennel seeds
1/2 tsp. sugar
1/4 tsp. ground tumeric
2 Tbsp. toasted almonds
1/2 cup plain yogurt
2 small tomatoes, chopped
cilantro leaves, chopped


Heat the oil or butter, then add the cumin seeds. When the seeds turn brown,add the minced onion and saute until soft and reddish. Put in the ginger, minced garlic and chile, then stir-fry for 2 minutes and add the chopped green peppers. Saute for 1 minute, then add in all the dry spices and tomatoes. Saute until you see the oil specks on top. Add the diced chicken and stir until the chicken becomes white. Add 1 cup of water or stock.

Cover and cook over medium heat taking care not to burn the bottom, add a little water more if needed. When the gravy begins to thicken, reduce the heat and stir in the sour cream or yogurt spoon by spoon and mix well. Adjust the salt and spices and simmer again until you get fairly thick gravy. Add the almond paste and cilantro, then simmer for 5 minutes.

Serve it with plain cooked Basmati or long grain rice or pita bread along with a raita (salad) and some potato crisps.

Recipe from Asha Dhee.