Photo: Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef Recipe
Ingredients
- 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
Directions
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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By deb9023
on March 23, 2013
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Enjoyed this more than I thought I would. It was really good with a nice balance of flavors. Slight adjustments as follows: I didn't use the spinach, substituted 2 hot chile peppers for one jalapeno and used 1 can whole tomatoes and crushed them up in the pot, halfed the chicken stock, didn't use the tomato suace or diced tomatoes. Still had to use some corn starch to slightly thicken the sauce at the end. Chicken took about 7 minutes to cook once added to the pot. Would not skip adding a generous dollop of greek yogurt, some scallions and the cilatro. Served over basmati rice.
By jovanna_2562938
Long Island, NY
on September 16, 2012
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Tasty? Yes. But too soupy, not saucy. I'd use only 1/2 cup of broth; you can always add more but not take away. I had to reduce it down and add flour. I decided to make this when I heard Rachel say she was using mango chutney--bingo, I had some in the pantry forever and didn't know what to do with it. Since my chutney was HOT mango chutney, I didn't add any more heat. Also, the sauce was enough to handle up to 3 lbs meat. I used 2 lbs of pork tenderloin. I omitted the spinach. All in all a good recipe, but I have about 8 Indian cookbooks, and this recipe was lengthier than most of those. It wasn't hard, just a lot of sections to prep to then put all together. Not a fast weeknight meal but a meal to play with when you have the time. I won't be making this again.
By gorobin
kamas, UT
on September 14, 2012
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Another winner from RR. Very flavorful and delicious. I cooked it with chicken as my protein. Also added golden raisins and chick peas for a more Morrocon flare. Delicious. Thanks once again Rachael for not only teaching me how to cook, but loving to do it!
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