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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Butter Chicken with Mixed Peppers Recipe

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This recipe for Butter Chicken with Mixed Peppers is from Smurfette's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 table oil (divided)
1lb chicken breast (or thighs; boneless, skinless; cut into 1-inch [2.5 cm] pieces)
1 jar Sharwood's Butter Chicken Sauce (Tandoori Makhani)
2 cups Sweet Orange (Or Red, or Yellow Peppers; sliced)
1 Red Onions (sliced)
1/2 tea Cumin Seeds (or 1/4 tea ground cumin)
1/8 tea Hot Pepper Flakes (or to taste; Dried crushed)
2 table Fresh Coriander
8 thin Sticks Fresh Ginger
Salt to taste
Directions:
Directions:
Heat 1 table of oil in a large non-stick skillet. Add chicken, cook, stirring until golden brown. Stir in sauce. Reduce heat, cook for 5 mins or until chicken is cooked through. Keep warm. Heat remaining oil in a large nonstick skillet or wok. Add pepper and onions. Cook until softened (stirring often). Stir in cumin and pepper flakes. Season with salt. To serve, place pepper mix on plate top with chicken and sauce. Sprinkle with coriander and ginger (if desired).
Number Of Servings:
Number Of Servings:
3 servings

 

 

 

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