Curry sauce with peppers, chicken, lamb or beef

Curry sauce with peppers, chicken, lamb or beef – detailed cooking recipe. Share with friends: Time: 2 hours. 25 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr. diced chicken without skin and bones, legs lamb without bone or beef tenderloin
• 340 gr (bunch) of farm spinach (wash, remove the stems and coarsely chopped)
• 2 peeled and chopped sweet red Bulgarian pepper
• 2 sliced ​​hot chili peppers
• 1 can (425 gr.) Diced tomatoes
• 2 tbsp. trade winds or tomato sauce
• 1/2 tbsp. mango chutney (see recipe from Paula Dean)
• 3 tbsp. l vegetable, peanut or grape oil pitted
• 1 chopped onion head
• 4 sliced ​​cloves or thin slices garlic
• 1 piece of grated ginger root 2.5 cm long.
• Salt and ground black pepper
• 2 lime juice
• 1 tbsp. chicken broth

Spice:

• 1 tbsp. l ground coriander (handful)
• 1 tbsp. l ground cumin or cumin seeds (handful)
• 2 tsp turmeric (2/3 handfuls)
• 2 opened fruits of cardamom or 1/8 tsp ground cardamom
• 1 large fresh bay leaf
• 1 small cinnamon stick
• 1 tsp sweet paprika

For submission:

• Grilled naan flat cakes (see recipe for fried flat cakes), and basmati rice as a side dish
• Natural greek yogurt
• Thinly chopped green onions
• Cilantro leaves

Recipes with similar ingredients: chicken, lamb, beef, spinach, bell peppers, tomatoes, tomato sauce, chutney sauce, coriander, cumin, turmeric, cardamom, bay leaf, cinnamon, paprika, pepper chili, naan flat cakes, yogurt, cilantro, trade wind sauce

Recipe preparation:

1. Pickle meat by sprinkling it with salt, pepper and paprika in juice lime for an hour.
2. Heat oil in a roasting pan, then add coriander, cumin, turmeric and cardamom. Sauté while stirring until they become very fragrant, a minute. Then add the garlic, sweet and hot peppers, ginger, onions, as well as some salt and pepper. Partially cook lid until vegetables are soft, 5 min., then add tomato sauce, broth, chutney, bay leaf, stick cinnamon and diced tomatoes. Simmer over low heat for approximately hour. Remove bay leaf and cinnamon.
3. Put the pickled meat in the sauce and simmer until soft. Add spinach to the sauce. Serve or refrigerate and store in fridge or freezer as a pre-cooked dishes.
4. Serve curry with naan and / or rice with a spoon yogurt. Sprinkle with cilantro and chopped green onions.