Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Name: Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 680 grams boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces; 425 grams diced tomatoes; 2 cardamom pods, split, or 1/8 teaspoon ground cardamom; 237 milliliters chicken stock; 2 hot chile peppers, such as Fresno chiles, sliced; 1 leave Cilantro; 1 small cinnamon stick; 1 Tbsp ground cumin or cumin seed, a palmful; 1 large fresh bay leaf; 4 cloves garlic, thinly sliced or chopped; 1 1-inch piece ginger root, grated; 1 Tbsp ground coriander, a palmful; 2 limes, juiced; 118 milliliters mango chutney, such as Patak brand Major Greys; 4 servings Grilled naan bread and/or basmati rice; 1 onion, finely chopped; 3 Tbsps vegetable, grapeseed or peanut oil; 4 servings Plain Greek-style yogurt; 2 sweet red bell peppers, seeded and chopped; 4 servings Salt and freshly ground black pepper; 4 servings Thinly sliced scallions; 340 grams farm spinach (bundles), stemmed and cleaned, coarsely chopped; 1 teaspoon sweet paprika; 473 milliliters passata or tomato sauce; 2 teaspoons turmeric, 2/3 palmful

The recipe Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef could satisfy your Indian craving in around 2 hours and 25 minutes. One serving contains 693 calories, 50g of protein, and 22g of fat. This recipe serves 4. This recipe covers 56% of your daily requirements of vitamins and minerals. It works well as an expensive sauce. A mixture of bell peppers, cilantro leaves, chile peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Watch how to make this recipe.

Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.

Ingredients you will need

Lime Juice

Paprika

Pepper

Meat

Salt

Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Chili Pepper

Coriander

Bay Leaves

Cardamom

Tomato

Turmeric

Chutney

Passata

Garlic

Ginger

Onion

Cumin

Stock

Cooking Oil

Equipment you will use

Dutch Oven

Remove the bay and cinnamon.

Ingredients you will need

Cinnamon

Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce.

Ingredients you will need

Spinach

Sauce

Meat

Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.

Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in.

Ingredients you will need

Naan

Yogurt

Curry Powder

Rice

Garnish with cilantro and scallion slices.

Ingredients you will need

Cilantro

Green Onions

Equipment

Dutch Oven

Ingredients

Servings:

680grams

boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces 425grams

diced tomatoes 2

cardamom pods, split, or 1/8 teaspoon ground cardamom 237milliliters

chicken stock 2

hot chile peppers, such as Fresno chiles, sliced 1leave

Cilantro 1small

cinnamon stick 1Tbsp

ground cumin or cumin seed, a palmful 1large

fresh bay leaf 4cloves

garlic, thinly sliced or chopped 1

1-inch piece ginger root, grated 1Tbsp

ground coriander, a palmful 2

limes, juiced 118milliliters

mango chutney, such as Patak brand Major Grey's 4servings

Grilled naan bread and/or basmati rice 1

onion, finely chopped 3Tbsps

vegetable, grapeseed or peanut oil 4servings

Plain Greek-style yogurt 2

sweet red bell peppers, seeded and chopped 4servings

Salt and freshly ground black pepper 4servings

Thinly sliced scallions 340grams

farm spinach (bundles), stemmed and cleaned, coarsely chopped 1teaspoon

sweet paprika 473milliliters

passata or tomato sauce 2teaspoons

turmeric, 2/3 palmful

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Nigl Freiheit Gruner Veltliner. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.