My daughter wanted me to make Chicken Fried rice for her lunch box, I need some gravy to accompany this fried rice. I found some pieces of leftover capsicum and few pieces of chicken strips lying in my refrigerator and so decided to make gravy with these. But I never hunted for recipe, just like that tried with what I got at home.
Capsicum Chicken Curry was delicious, my kids loved it a lot. The texture, aroma, taste and the color came out very well than I expected. Let me share the recipe…
Do check out my other Chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/. I am taking to Fiesta Friday #101 hosted by Angie@thenovicegarderner.
- Chicken Strips – 250 gms
- Capsicum – 1 no
- Onions – 2 nos
- Fennel seeds – ½ tsp
- Corn flour – 3 tsp
- Ginger-garlic paste – 1 ½ tsp
- Tomato sauce – ½ tbsp.
- Chili Sauce – 2 tsp
- Soy sauce – ½ tbsp.
- Black pepper powder – 1 tsp
- Ajinomoto – ¼ tsp
- Spring onions – 4 to 5 stalks
- Olive oil – 3 tsp
- Salt to taste
- Peel and roughly chop the onions.
- Clean and roughly chop the capsicum and spring onions. Keep it aside.
- Heat oil in a kadai, add in the fennel seeds and wait until they crackle.
- Add in the onions, ginger-garlic paste and cook until they turn golden brown.
- Add in the capsicum and chicken pieces followed by salt, ajinomoto and ½ tsp of pepper powder. Cook until the chicken strips are almost done.
- Pour in the soy sauce, tomato sauce, green chili sauce and cook for few mins or until the raw smell goes off.
- Take corn flour in a bowl, pour in ½ cup of water and stir it well, no lumps should be formed.
- Pour the corn flour paste to the chicken and cook until the gravy starts thickening.
- Sprinkle ½ tsp of pepper powder and spring onions.
Serve hot. Goes out well with any noodles and fried rice.
Note: You can also use regular cooking oil, but olive oil gives a wonderful flavor, aroma and good for weight loss with too many health benefits.