Name: Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Ingredients: 3 Tbsp vegetable, grapeseed or peanut oil; 1 Tbsp ground coriander, a palmful; 1 Tbsp ground cumin or cumin seed, a palmful; 2 tsp turmeric, ⅔ palmful; 2 cardamom pods, split or ⅛ tsp ground cardamom; 4 cloves garlic, thinly sliced or chopped; 2 sweet red bell peppers, seeded and chopped; 2 hot chile peppers such as Fresno chiles, sliced; 1 inch piece ginger root, grated; 1 onion, finely chopped; Salt and freshly ground black pepper; 2 cups passata or tomato sauce; 1 cup chicken stock; ½ cup mango chutney such as Patak brand Major Grey's; 1 large fresh bay leaf; 1 small cinnamon stick; 15 ounce can diced tomatoes; 1 ½ lb(s) boneless skinless chicken, cubed into bite-size pieces; 2 limes, juiced; 1 tsp sweet paprika; 12 oz farm spinach, stemmed and cleaned, coarsely chopped; Grilled naan bread and/or basmati rice; Plain Greek-style yogurt; Cilantro leaves; Thinly sliced scallions

Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Prep Time

25 min

Cook Time

Yields

4 servings

Sweet and spicy stew made with your favourite protein.

ingredients

Ingredients and Directions

Tbsp vegetable, grapeseed or peanut oil

Tbsp ground coriander, a palmful

Tbsp ground cumin or cumin seed, a palmful

tsp turmeric, ⅔ palmful

cardamom pods, split or ⅛ tsp ground cardamom

cloves garlic, thinly sliced or chopped

sweet red bell peppers, seeded and chopped

hot chile peppers such as Fresno chiles, sliced

inch piece ginger root, grated

onion, finely chopped

Salt and freshly ground black pepper

cups passata or tomato sauce

cup chicken stock

cup mango chutney such as Patak brand Major Grey's

large fresh bay leaf

small cinnamon stick

ounce can diced tomatoes

1 ½

lb(s) boneless skinless chicken, cubed into bite-size pieces

limes, juiced

tsp sweet paprika

oz farm spinach, stemmed and cleaned, coarsely chopped

To serve

Grilled naan bread and/or basmati rice

Plain Greek-style yogurt

Cilantro leaves

Thinly sliced scallions

Ingredient Substitution Guide

directions

Step 1

Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.

Step 2

Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.

Step 3

Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.

Step 4

Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

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Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

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