This Bell Pepper Chicken Fry is a quick and flavorful dish that's perfect for pairing with roti, chapati, or rice. The combination of tender chicken, crunchy bell peppers, and aromatic spices creates a delightful meal. The capsicum's fresh taste and crunch add a unique texture to the dish, making it a favorite for any occasion.
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In a bowl, mix chicken, ginger-garlic paste, chilli powder, and turmeric powder. Mix well and keep aside for 15–20 minutes.
Heat 2 tbsp oil in a pan. Add sliced onion and fry on medium heat until soft and nicely brown.
Add the marinated chicken to the pan and cook while stirring.
When the chicken is partly cooked, add salt and mix well.
Cook until the chicken is about 90% done.
Sprinkle garam masala and mix well.
Add cut bell pepper (capsicum) and green chilli slices. Stir fry for 2–3 minutes so the capsicum stays slightly crunchy.
Cook for another 1–2 minutes, then serve hot.
Cook capsicum only briefly to keep its fresh taste and crunch.
Can I use other types of bell peppers?
Yes, you can use any color of bell peppers for this recipe. Red, yellow, or orange bell peppers will add a slightly sweeter flavor.
What can I serve this dish with?
This dish pairs well with roti, chapati, or rice.
Can I make this dish spicier?
Yes, you can add more green chillies or increase the amount of chilli powder to make it spicier.
How do I keep the bell peppers crunchy?
Cook the bell peppers for only 2–3 minutes to retain their crunch and fresh taste.
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well and cooks faster in this recipe.
