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Red pepper and ginger chicken curry

Bust the midweek meal stress with this quick and convenient, aromatic chicken curry dish.

10 Mins
Prep Time
25 Mins
Cook Time
5 People


  • 3 skinless chicken breasts (cut into chunks)
  • 4 tbsp of curry powder
  • garlic cloves (crushed)
  • 1 lemon (juice only)
  • 1 small piece of root ginger (grated)
  • 1 tbsp of light olive oil
  • 3 onions (thinly sliced)
  • 2 red peppers (cut into chunks)
  • 1 tbsp tomato puree
  • 1 tin of plum tomatoes
  • 200ml of chicken stock
  • Small bunch of coriander (roughly chopped)


  1. Combine the curry powder, garlic, ginger and lemon juice. Add in the chicken and marinate for approx. 2 hours in the fridge.
  2. Heat the olive oil in a large pan. Add the onions and peppers, and cook for approx. 5 minutes. Then add the marinated chicken and cook for another 5 minutes.
  3. Add the tomato puree to the chicken, stir through and cook for a few minutes. Add the stock, bring to the boil, then cook for a further 10 minutes until the chicken is cooked through.
  4. Add the plum tomatoes, stir through and simmer for 10 minutes.
  5. Taste and season.
  6. Garnish with chopped coriander.