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Spiced red capsicum chicken


  • Blend or process the roasted capsicum with the onion, garlic, almond slivers, ginger, ground spices, chilli paste and salt to form a paste.
  • Then heat a little oil in a wok (or large non-stick pan) and fry the paste for about 10 mins until fairly dry.
  • Add the chicken and toss to coat well. Then add the stock and lemon juice. Turn down the heat, stir and simmer for about 20-30 mins until the chicken is tender, turning every now and then and adding more stock only if catching on the bottom.
  • When ready, stir through the chopped coriander and taste the sauce for seasoning.
  • Serve with steamed rice, mash or polenta on the side.


  • 6 pieces roasted red capsicum
  • ½ large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp slivered almonds
  • a good knob of ginger, grated
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • ½ tspn ground turmeric
  • 1-2 tspn chilli paste
  • a pinch of sea salt
  • vegetable oil
  • 8 boneless, skinless chicken thighs, halved lengthways
  • 1 cup chicken stock
  • juice of 1 lemon
  • 2 tbsp chopped fresh coriander (or parsley)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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