A delicious chicken and pepper curry is really up there on my list of favorite comfort foods. It’s just so easy to make and modify but so good. It’s a warm, tasty and satisfying meal that almost everyone loves.
Chicken and Pepper Curry With Thai Curry Paste and Sweet Mango Chutney
I used Thai curry paste and sweet mango chutney to make the dish more interesting. Both of these are widely available from most local markets and online.
I love this recipe because it’s so easy to make but it has a great depth of flavor. It’s quick but tastes like it took hours to make!
Thai Curry Paste Substitute
The original recipe calls for jalfrezi curry paste. I love a little heat and this has a nice spicy quality. But I wanted to try something a bit different…and Thai curry paste is what I had in the fridge :).
I used Thai Kitchen red curry paste in this dish. This variety is vegetarian and vegan. Of course, we are having it with chicken here :). Some complain that it is too mild, but since it is not fish-based like some other brands and is not too spicy I think this is an advantage.
This makes Thai Kitchen red curry paste work better in combination with other ingredients. It adapts well to more recipes.
Can You Add Mango Chutney To Curry?
Yes! It’s common to put mango chutney in curry. There are variations that use apricot, peach or other fruit chutneys instead. The mango chutney here was added to the onion marmalade. When sauteed with the onions for 30 minutes like this, it brings out amazing flavors from both.
Some suggest that off-the-shelf jam or marmalade can be used in place of a proper chutney, but watch out for marmalades with too much sugar. In a pinch you can offset high sugar content with lemon juice, but I would suggest you just go with a sweet mango chutney from the start!
Chicken and Pepper Curry Recipe
This chicken and pepper curry recipe serves 4, and can be prepared in about 1.5 hours. And it’s easy to make. This recipe is definitely a keeper for the weekday nights!
Ingredients
4 free-range chicken thighs , skin on, bone in
olive oil
8 cloves of garlic
2 fresh green chillies
2 red peppers
4 dry bay leaves
1 heaped tablespoon Thai curry paste
3 tablespoons onion marmalade
2 tablespoons mango chutney
red wine vinegar
4 tablespoons natural yogurt
Directions
Place chicken in a bowl and toss with ½ teaspoon salt. Set aside.
Use a food processor to pulse the cilantro leaves, garlic, cumin, paprika, and cayenne until finely chopped then add lemon juice and pulse briefly to combine.
Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
Heat remaining ¼ cup oil in large Dutch oven over medium heat until warm. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes.
Turn the chicken once golden, in the large Dutch oven, then add the bay leaves, Thai curry paste and onion marmalade*, moving it all around with tongs to coat.
Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone.
Mix the cilantro-garlic mixture into the sauce in the Dutch oven, then drip the yogurt throughout and serve.
*Making Onion Marmalade With Mango Chutney
Slice 2 onions and place in a frying pan with 2 tablespoons of oil. Add a pinch of salt and sweat the onions for approximately 5 minutes. Add mango chutney and saute for another 25 minutes or until onions are caramelized.
Enjoy your delicious chicken and pepper curry with Thai curry paste and mango chutney!
If you are unable to get all of the ingredients to make your own curry paste, you can use curry powder instead. Generally, use 1 teaspoon of curry powder for every tablespoon of curry paste in any given recipe. You can adjust to your flavor preferences from there.
Soups. The beauty of soups that use Thai curry paste is that you usually don't have to simmer them for very long since the paste is so flavorful by itself. ...
Curries and Stews. Probably the most common use for Thai curry paste is in curries and stews. ...
Go for a curry paste rather than a curry sauce, to give you depth of flavour and colour without the thickness or starchiness of a bottled sauce. Many curry pastes are hot, so it's a good idea to start out with a little, you can always add more to taste.
One of the best substitutes for chicken is tofu. It has a somewhat similar texture to meat and is a good source of protein. Another option is Mushrooms which have a chewy texture and are also high in protein.
The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.
Curry paste is not a substitute for curry powder or vice versa. Curry paste is ideal for Thai-style curries but the flavor profile does not match what is expected of an Indian-style curry.
Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.
Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings.
The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.
curry paste is a blend of spices and other ingredients, such as ginger and garlic, that are ground together to form a thick paste. This paste is used as a base for making curry dishes and is typically added to a saucepan with oil to be cooked before adding the main ingredients, such as meat or vegetables.
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
Curry pastes are just a combination of freshly ground curry powders, ginger, garlic, herbs and salt. Add all to a food processor or blender and you've got an easy homemade, thick curry pastes (in under 10 minutes!).
Yes, garam masala can be a substitute for curry powder but the flavour will be different because garam masala is a combination of all spices and it has a strong flavour. It should be used in less amounts than the regular curry powder in the dish according to the recipe.
If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!
Gochujang is thicker, fermented, and has a richer taste, while Thai red chili paste tends to be thinner and focuses on the heat. Substituting one for the other may alter the flavor profile of the dish.
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I used Thai Kitchen red curry paste in this dish. This variety is vegetarian and vegan. Of course, we are having it with chicken here :). Some complain that it is too mild, but since it is not fish-based like some other brands and is not too spicy I think this is an advantage.
