Simple Chicken and Red Pepper Curry

Ingredients

• 2 Red Bell Peppers (deseeded and roughly chopped)
• ½ Red Onion (roughly chopped)
• 2 cm Fresh Ginger (piece, peeled and chopped)
• 5 Garlic Cloves (crushed)
• 1 tsp Ground Coriander
• 2 tsp Ground Cumin
• ½ tsp Turmeric Powder
• 70 g Flaked Almonds
• ⅛ tsp Cayenne Pepper (a pinch, adjust to taste)
• to taste Dried Chilli Flakes (optional, for extra heat (or use 1-2 fresh red chillies, finely chopped))
• 1 tbsp Sunflower Oil
• 8 Boneless, Skinless Chicken Thighs (cut into 2-3 pieces each)
• 300 ml Chicken Stock
• ½ lemon Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. **Prepare the Red Pepper Paste:** In a food processor or blender, combine the deseeded and roughly chopped red peppers, roughly chopped red onion, chopped ginger, crushed garlic cloves, ground coriander, ground cumin, turmeric, flaked almonds, cayenne pepper, and optional dried chilli flakes (or fresh chillies if using), with a pinch of salt.
2. Process the mixture until a smooth paste forms. If needed, add a tablespoon of water to help it blend smoothly. Set aside.
3. **Sauté the Paste:** Heat the sunflower oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
4. Add the prepared red pepper paste to the hot oil and fry for approximately 10 minutes, stirring frequently to prevent sticking and ensure even cooking. The paste should become fragrant and slightly darker in color.
5. **Add and Brown the Chicken:** Add the chicken pieces to the pan and season generously with salt and pepper.
6. Cook the chicken for about 10 minutes, turning occasionally, until browned on all sides. This step enhances the flavor of the curry.
7. **Simmer the Curry:** Pour in the chicken stock, ensuring the chicken is partially submerged in the liquid. Bring the mixture to a boil, then immediately reduce the heat to low.
8. Simmer gently, uncovered, for 15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
9. **Finish and Serve:** Stir in the fresh lemon juice to brighten the flavors of the curry.
10. Taste and adjust the seasoning with salt and pepper as needed to achieve the desired balance of flavours.
11. Garnish with freshly chopped coriander leaves and serve hot with plain boiled rice. For a richer flavour, let the curry rest for a few minutes before serving.