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Butter chicken stuffed capsicums

Everyone’s favourite curry has been stuffed, then baked inside a capsicum- genius! By baking the curry, the tender chicken thigh pieces caramelise to perfection and soak up all the flavours of the rich, golden sauce.

447 calories per serve

Allergens: Recipe may contain tree nut, milk and lactose.

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18 Ingredients


  • 2 tsp ground turmeric

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 2 tsp sweet paprika

  • 1 tsp garam masala

  • 1 ⁄4 tsp chilli powder

  • 1kg chicken thigh fillets, cut into 3cm pieces

  • 130g (1 ⁄2 cup) natural yoghurt, plus extra, to serve

  • 6 garlic cloves, crushed

  • 2 tbsp finely grated fresh ginger

  • 130g butter, plus 40g extra, chopped

  • 1 large brown onion, thinly sliced

  • 400g can diced tomatoes

  • Pinch of caster sugar

  • 125ml (1 ⁄2 cup) pouring cream

  • 3 large green capsicums

  • Fresh mint leaves, to serve

  • Toasted slivered almonds, to serve

5 Method Steps


  • Step 1

    Combine the turmeric
    (2 tsp ground turmeric)
    , coriander
    (2 tsp ground coriander)
    , cumin
    (2 tsp ground cumin)
    , paprika
    (2 tsp sweet paprika)
    , garam masala
    (1 tsp garam masala)
    and chilli powder
    (1 ⁄4 tsp chilli powder)
    in a small bowl. Place the chicken
    (1kg chicken thigh fillets, cut into 3cm pieces)
    in a large bowl. Add the yoghurt
    (130g (1 ⁄2 cup) natural yoghurt, plus extra, to serve)
    , half the garlic
    (6 garlic cloves, crushed)
    , half the ginger
    (2 tbsp finely grated fresh ginger)
    and half the spice mixture. Toss until well combined and coated. Cover and place in the fridge for 30 minutes to marinate.

  • Step 2

    Melt 1 tbsp butter
    (130g butter, plus 40g extra, chopped)
    in a large frying pan over medium-high heat. Add the chicken, in batches, and cook, stirring occasionally, for 3-4 minutes or until evenly browned. Transfer the chicken to a plate.

  • Step 3

    Melt the remaining butter in the pan over medium-high heat. Add the onion
    (1 large brown onion, thinly sliced)
    and cook, stirring, for 5 minutes or until softened slightly. Add the remaining garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add the remaining spice mixture and cook, stirring, for 20 seconds or until aromatic. Add the tomatoes
    (400g can diced tomatoes)
    , sugar
    (Pinch of caster sugar)
    and 125ml (1 ⁄2 cup) water. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until thickened slightly. Remove from heat. Transfer to a blender and blend until smooth. Stir in the cream
    (125ml (1 ⁄2 cup) pouring cream)
    and extra butter until melted and combined. Season.

  • Step 4

    Preheat oven to 200C/180C fan forced. Cut the capsicums
    (3 large green capsicums)
    in half lengthways and remove the seeds and membranes. Pour half the curry sauce mixture into a large casserole dish. Arrange the capsicum, cut-side up, over the sauce.

  • Step 5

    Add the chicken and any juices to the remaining sauce in the pan. Toss to coat. Spoon the chicken mixture into the capsicum halves. Cover and bake for 1 hour or until the capsicum is tender. Dollop over extra yoghurt. Top with mint
    (Fresh mint leaves, to serve)
    and almonds
    (Toasted slivered almonds, to serve)
    to serve.
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Image by Kathy Knudsen And Brett Stevens

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Recipes with a Health Score of 7.3+

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