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Skillet Chicken Curry with Peppers

Skillet Chicken Curry with Peppers reads richness 5.9, umami 5.4 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 11 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 5.9 · Umami 5.4 · Salinity 4.7 · Allium 4.5 · Warm Spice 3.2 · Herbaceous 3.1 · Heat 2.9 · Sweetness 2.9 · Earthy 2.5 · Sourness 1.9 · Fruity 1.8 · Floral 1.5 · Nutty 1.4 · Bitterness 1.4 · Citrus 0.8

What's in it (16)

• boneless chicken — 1134 g
• salt — 6 g
• oil — 41 g
• yellow onions — 220 g
• ginger — 15 g
• garlic — 12 g
• tomato paste — 30 g
• cumin — 10 g
• coriander — 3 g
• turmeric — 5 g
• cayenne pepper — 3 g
• garam masala — 7 g
• tomatoes — 411 g
• water — 177 g
• bell peppers — 300 g
• cilantro — 15 g

Time & effort: about 1 hr 11 min (1 hr 10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 103.9 kcal, 15 g protein, 3.5 g fat, 3.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Pat the chicken dry and season with 1/2 tsp of the salt. Heat 2 tbsp of the oil in a large, deep skillet over medium-high heat until shimmering. Sear the chicken in two batches, without crowding, until deeply golden on both sides, 3-4 minutes per side; transfer to a plate (it won't be cooked through yet).
2. Reduce the heat to medium and add the remaining 1 tablespoon oil to the skillet. Add the onions and cook, stirring occasionally and scraping up any browned bits, until deeply golden brown and jammy, 12-14 minutes.
3. Stir in the ginger and garlic and cook, stirring, until fragrant, about 1 minute.
4. Push the onions to one side, add the tomato paste to the cleared spot, and cook, stirring the paste alone, until it darkens and smells toasty, about 1 minute.
5. Stir the tomato paste into the onions along with the cumin, coriander, turmeric, cayenne, half the garam masala, and the remaining 3/4 teaspoon salt; toast, stirring constantly, until fragrant, about 30 seconds.
6. Add the diced tomatoes with their juices and the water, scraping up any browned bits. Simmer, mashing the tomatoes with the back of a spoon, until the mixture thickens into a jammy paste, 6-8 minutes.
7. Return the seared chicken and any accumulated juices to the skillet. Bring to a simmer, cover, and cook until the chicken is nearly fork-tender, 20-22 minutes.
8. Stir in the bell peppers, cover, and continue to simmer until the chicken reaches 165F and the peppers are crisp-tender, 6-8 minutes.
9. Uncover and simmer briskly until the sauce is thick enough to cling heavily to the chicken, 5-7 minutes.
10. Stir in the remaining garam masala, taste, and adjust with more salt or cayenne as needed.
11. Scatter with cilantro and serve hot, straight from the skillet.

Dishes with a similar flavor shape

• Peas and Paneer Curry (Matar Paneer) — Indian
• Butter Chicken Meatballs — Indian
• Chicken Jalfrezi with Peppers and Onions — Indian
• Beef and Potato Curry — Indian
• Palak Paneer with Garlic Naan — Indian

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.