Varutharacha Capsicum chicken is a spicy and delicious chicken curry with bell pepper and roasted coconut gravy. I love adding potatoes and capsicum to my chicken. Here it is only capsicum or bell pepper ,but three different colors, red,yellow and green.You can add all three or just any one.The addition of capsicum gives this chicken curry a wonderful flavor and goes well with naans, chapathis and fried rice.
Chicken- 1 1/2 lb
Bell pepper diced( all three colors) - 2 cup
Onions sliced- 3 medium
Ginger garlic paste- 3 tsp
Green chilies- 4-5
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric- 1/2 tsp
Garam masala- 1 1/2 tsp
Coconut grated- 3/4 cup
Pepper powder- 1/2 tsp(optional)
Mint leaves- 1 tsp (optional)
salt to taste
Clean and cut chicken into desired sized pieces and marinate with salt, pepper powder and a few drops of lemon juice and set aside for 30 minutes.
Dry roast coconut till evenly brown. Allow this to cool down and make a fine powder out of it.
Heat oil in a heavy bottom pan and pour one tsp of oil and saute the bell peppers for a minute. Drain and keep aside. (You can also add bell peppers and cook along with onions, but this method helps the bell peppers retain its crispness and at the same time imparts flavor).
In the same oil fry mint leaves, curry leaves and ginger garlic paste. Fry till there is a nice aroma. Add onions and fry till golden brown.Add sliced tomato and cook till it becomes soft. Now add all the powder masalas and fry for a minute without getting burned. Add in chicken pieces and fry for a minute till chicken turns color and the masalas get well coated. Close the lid and lower the flame and cook for 3 to 4 minutes till the chicken starts shedding its water. Pour one and half cup of hot water and close lid and cook in medium till the chicken is almost done. Finally add the bell peppers, roasted coconut powder, a little of garam masala and simmer for two more minute. Garnish with coriander leaves.
Hope you will all enjoy..