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

Total Time:
2 hr 25 min
25 min
2 hr

4 servings

  • 3 tablespoons vegetable, grapeseed or peanut oil
  • 1 tablespoon ground coriander, a palmful
  • 1 tablespoon ground cumin or cumin seed, a palmful
  • 2 teaspoons turmeric, 2/3 palmful
  • 2 cardamom pods, split, or 1/8 teaspoon ground cardamom
  • 4 cloves garlic, thinly sliced or chopped
  • 2 sweet red bell peppers, seeded and chopped
  • 2 hot chile peppers, such as Fresno chiles, sliced
  • One 1-inch piece ginger root, grated
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • 2 cups passata or tomato sauce
  • 1 cup chicken stock
  • 1/2 cup mango chutney, such as Patak brand Major Grey's
  • 1 large fresh bay leaf
  • 1 small cinnamon stick
  • One 15-ounce can diced tomatoes
  • 1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces
  • 2 limes, juiced
  • 1 teaspoon sweet paprika
  • 12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped
  • To serve:
  • Grilled naan bread and/or basmati rice
  • Plain Greek-style yogurt
  • Cilantro leaves
  • Thinly sliced scallions
Watch how to make this recipe.
  • Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.

  • 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. Remove the bay and cinnamon.

  • Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. 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. Garnish with cilantro and scallion slices.

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