This chicken with sour cream and red bell pepper recipe is not a common combination of ingredients, but it works really well. It’s a dish I’ve been wanting to create for awhile, creamy, tangy and slightly spicy, with the red bell pepper added for a layer of sweetness. The finished dish reminds me of chicken paprikash, a Hungarian dish made with paprika and sour cream. This is easy to make for dinner on a weeknight, and is great served with Indian naan or any hot bread.
- 1 1/2-inch piece fresh ginger, peeled
- 6 large garlic cloves, peeled
- 3 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 2 teaspoons ground coriander
- salt, to taste
- 1/2 teaspoon chile powder
- 3 medium to large tomatoes, chopped
- 1 pound chicken pieces, skinned
- 1 large red bell pepper, cored and cut into 1-inch squares
- 4 tablespoons sour cream
- 1 1/2 teaspoons garam masala
- Using a blender, make a fine paste of the ginger and garlic with a splash of water.
- Heat the oil in a large nonstick saucepan. Add the onion and cook until well-browned, about 10 minutes.
- Add the ginger and garlic paste and cook until the water has cooked off and the paste has fried for about 30 seconds. Stir in the ground coriander, salt and chile powder.
- Add the tomatoes, cover and cook until they have softened and there is no moisture left in the pan.
- Uncover and stir-fry for about 5 minutes.
- Add the chicken and brown lightly for 2 minutes. Add 1 1/4 cups water and bring to a boil, then cover and simmer over low heat for 15 minutes.
- Add the red bell pepper, cover once again, and cook for another 7–10 minutes or until the chicken is cooked through.
- Increase the heat to high and boil off the excess liquid while stirring the chicken for 3–4 minutes or until there is about 1 1/2 inches of gravy in the pan.
- Add the sour cream and garam masala, but do not boil. Taste and adjust the seasoning. The gravy should be creamy but not too thick – if necessary, add a splash of hot water.
- Serve with rice, naan or your favorite bread.