Original recipe calls for 5-8 fresh green chilies and 1 Tbl. cayenne or chili powder, a little too hot for me. You may prefer the larger measures. Good Luck


  • 3 large onions, sliced
  • 4 Tbls. sesame or sunflower oil
  • 3 small fresh green chilies, slit and seeded
  • 1 tsp. curry or to taste or( 4 curry leaves, if you can find them)
  • 1/2 tsp. tumeric
  • 2 large tomatoes, peeled and chopped
  • 3 garlic cloves, crushed in garlic press
  • 1 1/2-inch piece of ginger, grated, or juice of the piece crushed in a garlic press
  • A pinch of cayenne or chili powder
  • 1 chicken, quartered, or 4 chicken pieces (boned and skinned if you like)
  • 2 large red bell peppers, seeded, and diced
  • 2 tsp. tamarind paste diluted in 1/2 cup water
  • 1-2 tsps. sugar (optional)


Fry the onions in the oil till soft. Add the green chilies and curry leaves (if you have them-see next step) and fry, until the onions are golden. Now stir in the tumeric, curry powder( if curry leaves not used) garlic, ginger and cayenne, and simmer 10 minutes. Add the chicken pieces and the bell peppers and pour in the diluted tamarind. Add enough water just to cover, season with a little salt, and simmer for about 30 minutes, or until the chicken is tender and the sauce reduced, tasting and adding a little sugar if it is too sour.

Serves 4- Serve with rice or Indian bread. I remove the chilies before serving.

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Submitted 6/13/05.
Source: XXX
Submitted By: Eileen Werth
Capsicum Chicken