Description

A bold and tangy stir-fried curry with tender chicken thighs, bell peppers, and onions in a spiced tomato gravy, inspired by classic Bengali flavors and British curry houses.

Ingredients

3 tbsp vegetable oil

2 red or yellow bell peppers (or a mix), cut into 1-inch chunks

2 large yellow onions (1 cut into 1-inch chunks, 1 finely diced)

Kosher salt, preferably Diamond Crystal

6 garlic cloves, finely grated

1 (2-inch) piece ginger, peeled and finely grated

1 serrano chile, thinly sliced (plus extra for garnish, optional)

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp Kashmiri chile powder

½ tsp ground turmeric

1 (14-oz) can crushed tomatoes

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

1 tsp sugar

1–2 tsp rice vinegar or white vinegar

Basmati rice or naan, for serving

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Instructions

Heat a large high-sided skillet over high heat. Add 1 tbsp oil and swirl to coat. Add bell peppers and chunked onions; cook until crisp-tender and charred in spots, about 5 minutes. Transfer to a plate.
Reduce heat to medium. Add remaining 2 tbsp oil, finely diced onion, and 2 tsp salt. Cook, stirring often, until softened and beginning to brown, 5–7 minutes.
Add garlic, ginger, serrano chile, cumin, coriander, garam masala, chile powder, and turmeric. Stir constantly for 30 seconds until fragrant.
Add crushed tomatoes and 1 tsp salt. Stir and cook until sauce deepens in color and begins sticking, 6–8 minutes.
Add chicken and 1 cup water; stir to combine. Increase heat to medium-high and cook, stirring occasionally, until chicken is cooked through and gravy thickens, about 12 minutes.
Stir in reserved bell peppers and onions, sugar, and vinegar to taste. Cook 1 minute until warmed through.
Serve with basmati rice or naan, garnished with extra serrano slices if desired.

Notes

Adjust heat by reducing serrano chiles or swapping for jalapeños.
For vegetarian version, replace chicken with paneer or tofu.
Thighs are preferred for juiciness; breasts can be used but may cook faster.
Freeze for up to 2 months; thaw overnight in fridge before reheating.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian/British Curry

Nutrition

Serving Size: 1/4 recipe
Calories: 360
Sugar: 8g
Sodium: 920mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 35g
Cholesterol: 145mg