Masala Chicken Stuffed Peppers

Nutrition values are AI-estimated based on ingredients.

• 30 gm ginger
• 30 gm garlic
• 260 gm red tomatoes
• 790 gm ground chicken
• 320 gm onions
• 370 gm potatoes
• Medium to small green bell peppers
• 4 teaspoons curry powder
• 1.5 teaspoons kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon garam masala powder
• 2 teaspoons salt
• Freshly crushed black pepper
• 1 tablespoon all-purpose flour
• 1 cup hot water
• 1 chopped green chilli (optional)
• Chopped parsley
• 6 tablespoons oil
• 1 teaspoon sweet paprika (optional)

1. 1Blend ginger, garlic, and tomatoes into a smooth puree.
2. 2Sauté half of the chopped onions with salt in 2 tbsp oil until softened.
3. 3Add ground chicken and cook until its moisture dries up and chicken changes color.
4. 4Stir in half of the ginger-garlic-tomato puree, then add diced potatoes and cook for a few minutes.
5. 5Add curry powder, turmeric, chili powder, black pepper, and salt; stir until everything is coated with the spices.
6. 6Sprinkle in all-purpose flour, stir for 2 minutes, then add 0.5 cup hot water, cover, and simmer for 15-20 minutes until potatoes are soft.
7. 7Stir in garam masala, optional green chilies, and chopped parsley; mash potatoes with a spatula and transfer the stuffing to a bowl to cool.
8. 8Prep bell peppers by carving out stems, discarding seeds, and sprinkling salt inside each pepper.
9. 9Firmly pack cooled chicken masala stuffing into each bell pepper.
10. 10Heat 4 tbsp oil in a clean pan and sauté the remaining chopped onions.
11. 11Add the remaining ginger-garlic-tomato puree, spices (curry powder, Kashmiri chilli powder, turmeric, paprika, salt), and 0.5 cup hot water; simmer to make the masala sauce.
12. 12Place the stuffed peppers into the masala sauce.
13. 13Cover and simmer until the bell peppers are tender and the sauce has thickened.

These instructions are our analysis of the original video. Watch on YouTube →