Sweet Pepper Curry

Sweet Pepper Curry

with Tipu's Chai

Some of our fans know that before we started Tipu’s Chai, we had an Indian restaurant in Missoula, MT called Tipu’s Tiger.  Even more than 10 years since it closed, we still get requests for recipes that we used to make.

So this is the first of a series where we will be cooking our old favorite curries and posting the recipes.

We will start off with a beautiful, fragrant and colorful curry using red, green and yellow sweet peppers.  Mango puree and coconut milk help make it saucy and add more color and of sweetness.  Jalapeno peppers, ginger and  spices balance the sweet flavors.

For the protein, we used to serve a vegetarian version made with tofu in the restaurant.  Well, our office mates are not that enamored of tofu so we made a batch with chicken thighs – but you can choose what you like.  If you have any trouble finding the ingredients, look online or email us and we can help you find what you need (info@tipuschai.com).

Impress your guests with this sweet, spicy and gorgeous dish and let us know on social media!

Happy curry day!

Check out our little video here sweet pepper curry

Sweet Pepper Curry with Tipu's Chai

  • Serves: 8-12
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Ingredients

1/2 cup oil

2 tsp mustard seed

2 tsp cumin seeds

2 Tbsp garlic puree

1 cup diced red onion

1 Tbsp ginger puree

1 Tbsp jalapeno puree (can be doubled if you prefer your curry spicy!)

2 Tbsp curry powder

1 ½ tsp garam masala

2 tsp salt

¼  tsp red chili powder

1 cup mango puree

½ cup coconut milk

½  cup water

¼ cup toasted, unsweetened shredded coconut

6 sweet peppers, red, yellow and green, sliced

4 cups cubed boneless, skinless chicken thighs (alternately cubed tofu)

Instructions

In a 5 quart pot, heat oil on high and add mustard and cumin seeds.  Cook until seeds pop, then reduce heat to medium.  Add garlic and allow it to burst.  Add onions and cook on medium heat until translucent.  Add ginger and jalapenos, stir to blend.  Add ingredients from curry powder through shredded coconut and bring to a simmer.  Cook 5 minutes.

In a separate frying pan, add a small amount of oil and the chicken and cook, turning, until the chicken is cooked and turning golden brown.   Add chicken and peppers to the curry sauce and simmer gently until the peppers soften.  Adjust salt to taste.  Serve immediately and ENJOY!

Vegetarian alternative: If using tofu instead of chicken, toss the cubed tofu in 2 Tbsp masa harina until lightly coated.  Heat 4 cups of oil and fry the tofu until golden brown.  Drain and add to the curry after the peppers have been softened.  Adjust salt to taste.  Serve immediately.

Serve with basmati rice and yogurt.

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