HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 25

3 tablespoons vegetable, grapeseed or peanut oil
1 tablespoon ground coriander, a palmful
1 tablespoon ground cumin or cumin seed, a palmful
2 teaspoons turmeric, 2/3 palmful
2 cardamom pods, split, or 1/8 teaspoon 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
One 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
1/2 cup mango chutney, such as Patak brand Major Grey's
1 large fresh bay leaf
1 small cinnamon stick
One 15-ounce can diced tomatoes
1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces
2 limes, juiced
1 teaspoon sweet paprika
12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped
Grilled naan bread and/or basmati rice
Plain Greek-style yogurt
Cilantro leaves
Thinly sliced scallions

Steps:

  • Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
  • 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.
  • 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.
  • Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

There are no comments yet!