Chicken and Bell Pepper Curry

Chicken and bell pepper curry

Chicken and bell pepper curry

Yes, we know, the Solstice is behind us now, and the days are officially getting longer.

Whoopee. It’s still dark most of the time, not to mention bitterly cold. This just in – it’s going to stay like that for some time to come. Check back in late March, things might have improved by then.

In the meantime, we have wonderful dishes like this to comfort us.

The bright colours, and warming, fragrant spices really can transport you and your dining room table for a short while to Somewhere Else, somewhere nice and warm, a place where the terms “outside” and “refrigeration” are not virtually synonymous…

Chicken and Bell Pepper Curry


  • about 1kg of chicken breast, cut into bite sized pieces
  • 1 large yellow bell pepper, de-seeded and chopped
  • 1 large green bell pepper, de-seeded and chopped
  • a 2 inch piece of ginger, peeled and finely chopped
  • 4 cloves of garlic, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp hot chilli powder
  • 1 bunch fresh coriander (cilantro)
  • 1 large mild green chilli, chopped
  • 3 tbsp tomato pureé
  • salt & freshly ground black pepper
  • coconut oil


  • Place the ginger, garlic, fresh coriander, and mild green chilli in a blender. Process until you have a smooth paste, adding a little water if needed. Set aside.
  • Heat 2 tbsp of coconut oil over medium heat in a large non-stick pan or wok.
  • Add the garam masala, turmeric, coriander powder, and chilli powder to the pan, along with salt and black pepper to taste. Stir fry for 30 seconds. Add the chicken and stir well to coat with the spices. Stir fry for 2 minutes.
  • Add the vegetable paste you prepared earlier to the pan. Stir well to incorporate, and then continue to stir fry for a further 3 minutes or so.
  • Add the chopped bell peppers and tomato pureé. Stir well. Add just enough hot water to produce a sauce, and then bring to a low simmer. Cover, and continue to cook, stirring often and adding a splash more hot water if required, until the chicken is done, i.e. when it is white all the way through, about 10 minutes or so depending on the size of your chicken pieces and the cooking temperature.
  • When the chicken is done, remove the pan from the heat. Serve the curry with Paleo Naan breads, and / or cauliflower rice.


2 thoughts on “Chicken and Bell Pepper Curry

    1. paleovirtus Post author

      I would have used thigh meat, but Paleovirtus Jr. was sharing this meal with us, and she’s not the world’s biggest fan of thigh meat, unless, paradoxically, it’s still on the bone. Go figure. 😀

      I think the secret to keeping the breast meat moist is keeping the pan covered while cooking it, and accurate timing – the margin between “moist” and “overcooked” is quite small… 🙂



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