Kala’s Chicken and Capsicum Curry

I developed this chicken and capsicum curry to dish up a non-vegetarian preparation in a hurry. It is very mild and can be served to both children and the elderly, or anyone who is on a bland diet. Because it is not very spicy it goes better with fried rice or noodles rather than bread or chapathi.


Kala’s Chicken and Capsicum Curry

I used chicken as it can be cooked much quicker than beef, mutton, or pork. Using skinless and boneless chicken thighs makes it even quicker. Capsicum also requires very short cooking time. Pre-preparation time is also minimal as few ingredients are used and no grinding is required.

Nutritive Value

This is a high protein dish as the chicken provides about 26 g of very good quality protein per 100 g of chicken meat. The capsicum is a very good source of carotene and vitamin C.


  • ½ kg boneless and skinless Chicken thighs
  • 2 large Capsicums
  • 1 large Onion, diced
  • 4 Green Chillies
  • 6 large cloves of Garlic
  • 3 cm piece Ginger
  • 1 tsp Pepper Powder
  • 2 tsp Salt, or to taste
  • 1 T Corn Flour
  • 4 T Vegetable Oil
  • 1 C Water


  1. Cut the chicken meat into medium-sized pieces.
  2. Dice the garlic and grate the ginger.
  3. De-seed the capsicum, cut into large pieces.
  4. Dissolve the corn flour in ¼ cup of water.
  5. Heat the oil in a non-stick kadai or wok.
  6. Add the capsicum and fry for a minute on high heat. Remove and set aside.
  7. To the same oil add the onion, green chillies, garlic, and ginger.
  8. Fry on low heat till a nice aroma arises.
  9. Add the pepper powder.
  10. Add the chicken pieces and mix well. Fry for a few minutes or till the chicken pieces are evenly coated with the masala.
  11. Add the remaining water and salt. Bring to boil.
  12. Lower heat, cover the pan, cook till chicken is tender.
  13. Stir the corn flour solution and add to the curry. Boil for two or three more minutes.
  14. Add the fried capsicum pieces, cook for a minute more and remove.
  15. Serve with fried rice or noodles.


  1. The green chillies are added whole so as to draw out only the flavour and not the heat. If you slit the green chillies the curry will become very hot to taste.
  2. If spring onion is available, it can be chopped finely and used instead of onion (but will take longer to prepare).



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s