Capsicum Chicken Curry is easy to make delicious curry that goes well with rice or roti. Capsicum adds a unique flavour to the curry.

I ate this recipe in a restaurant and like it so, tried it at home guessing the ingredients that went in there. It turned out delicious.

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 2-3


To marinade:

Chicken : 500 grams

Ginger garlic paste : 2 teaspoons

Red chilli powder : 2 teaspoons

Curd : 1/2 cup

Turmeric : 1/2 teaspoon

Chicken masala : 1 teaspoon

Cilantro/ coriander leaves: 2 teaspoons finely chopped

salt to taste


Onion : 1 large diced

Tomatoes : 1 large diced

Green pepper/capsicum : 3 large diced

Cashews : 12

Jeera : 1 teaspoon

Chicken masala : 1/2 teaspoon

Cilantro : To garnish


Take a bowl and add all the ingredients listed under marinade. mix them well and keep it in the refrigerator for 30 minutes.

In the meanwhile, heat oil in a pan and sauce onions, once they turn translucent, add tomatoes, cashews and green peppers. Cook them until they are soft.

Let the veggies cool, and make paste using a blender.

Heat oil in the same pan, add jeera and let it splatter. Add chicken masala and the veggie paste. Mix well and cook for 1 minute.

Add the marinated chicken, mix well and cook for 15-20 minutes or until the chicken is completely cooked. No need to add water as the water that comes out of the chicken is enough for the chicken to cook.

Take the curry into a bowl, garnish with cilantro leaves and serve hot with rice or roti.