Hot Calcutta Curry with Chicken and peppers

Calcutta Chicken Curry hits the spot. Add sweet bell peppers to complement those fiery flavours!

  • 500g-750g of chicken portions
  • 1 medium sized onion
  • 4 cloves of garlic
  • 2 inches of fresh ginger
  • 1 pack of Bang spices
  • 2 vine tomatoes
  • 1 bell pepper cut into large chunks
  • optional: coriander for garnishing
  1. Step 1: The Prep

    Finely chop the onion and finely grate the ginger and garlic.Gently heat a saucepan with a splash of sunflower oil and add the onions, ginger and garlic. Heat until the mixture is soft and translucent.
  2. Step 2: Curry Base

    Mix the Bang Curry spices with water to make a runny paste and add this to the saucepan. Continue to gently heat and add some chopped fresh tomatoes or  tomato puree.
  3. Step 3: Add Ingredient

    Add the chicken pieces and raise the heat for about 3 minutes. Keep stirring the chicken until the outside of the chicken is sealed and juices emanate from the meat. At this point add water according to how thick you like your curry, add the pepper chunks and simmer under a low heat until cooked. Add roughly chopped coriander as a garnish.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy