Instructions. Trim the stems. Slit all the banana peppers/ capsicum into four using a small knife. Remove seeds if you don't like heat. Mix turmeric, curry powder, sugar, salt, mustard powder, vinegar, oil, and Maldive fish flakes with Banana peppers. All the banana peppers should coat with spices.
Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.
Reheat in a pan over low heat or in the microwave. To freeze, let the curry cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in a pan over low heat or microwave.
Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute. Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat.Halloumi with bulgur, chickpea & rocket salad. This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika. Rustle up our satisfying chickpea salads for a nutritious lunch or supper. Add halloumi, crunchy vegetables, grains, or herbs and spices for a filling, tasty meal. LIIcSuZ.
pepper lunch curry recipe
