• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 large onions, sliced
  • 3 tablespoons sesame or sunflower oil
  • 5 to 8 small green chiles, such as Thai or serranos, stems and seeds removed
  • 4 curry leaves*
  • 1/2 teaspoon ground turmeric
  • 2 large tomatoes, peeled and chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 1 tablespoon cayenne powder
  • 4 chicken breasts, skin removed
  • 2 red bell Peppers stems and seeds removed, diced
  • 2 teaspoons tamarind paste** diluted in 1/2 cup boiling water
  • Salt to taste
  • 1 to 2 teaspoons sugar, optional


  • Saute the onions in the oil until they are soft, add the green chiles
  • and curry leaves and continue to saute until the onions are golden.
  • Stir in the turmeric, tomatoes, garlic, ginger and cayenne, and simmer
  • for 10 minutes.
  • Add the chicken, bell peppers, tamarind water mixture, and enough water just
  • to cover. Season with salt and simmer for about 30 minutes or until the
  • chicken is tender and the sauce is reduced. Taste and add the sugar if the
  • sauce is too sour. Serve with rice and flat Indian bread


Categories: Kosher 

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