Name: Chicken with Onion, Bell Pepper, and Mace (Murghi Jalfrezie)
Yield: Serves 4
Cuisine: India
Ingredients: 2 red Thai or cayenne chiles, stems removed; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 1 large green bell pepper, stemmed, seeded, and cut into ½-inch pieces; 2 tablespoons tomato paste; 4 tablespoons canola oil; 1 cup cubed red onion (½-inch cubes); 2 blades mace, or ¼ teaspoon ground mace; 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces (see Tip); 2 teaspoons Garlic Paste; 1 tablespoon Ginger Paste; 1 teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Versions of this curry dot many a north Indian restaurant menu, with bell pepper and onion acting as the key ingredients and the tomato-based sauce speckled with a variety of spice blends. My version enhances the simple vegetable flavors with only a few spices. The blackened chiles provide a sharpness that is offset by sweet mace, a surprise ingredient in this easy-to-make dish for a weekday evening.