Stir-Fried Capsicum Chicken

    25 mins

    An easy, every day dinner kind of recipe- chicken and capsicum quickly stir fried with pyaz, mirchi and tomato and ready in less than 30 minutes.

    409 people made this

    Serves: 2 

    • 2 skinless, boneless chicken breast fillets, diced
    • 1 tablespoon chilli powder, divided
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 1 green capsicum, chopped
    • 1 small onion, chopped
    • 2 green chillies, seeded and minced
    • 1 large tomato, cut into chunks

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Season chicken with 1/2 tablespoon chilli powder, salt and pepper. Heat oil in a large frying pan or wok over medium high heat and stir-fry seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from frying pan with a slotted spoon and keep warm.
    2. In same frying pan, stir fry green pepper and onion until soft. Add chillies, tomatoes and remaining 1/2 tablespoon chilli powder. Stir-fry for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.

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    Reviews in English (300)


    This was GREAT! It took a little while to do but well worth the time. I added garlic and sour cream. The sour cream is a must. It made a delicious rich sauce. Without it dish was a little dry. Thought I made enough for leftovers, -- wrong, all gone!  -  18 Nov 2002  (Review from Allrecipes US | Canada)


    Definitely a keeper for a busy weeknight or lazy weekend! Made a number of tweaks only because I like to have alot different flavors blending in my food: 28 ounce can fire roasted tomatoes instead of fresh chopped tomato; 3 garlic cloves minced; 3tbs chili powder instead of 1; first seasoned chicken with adobo powder; add 1 packet chicken bouillon in powder form; 1 teaspoon dried crushed oregano; 1 teaspoon ground cumin; and 1 chopped zucchini or squash.  -  22 Mar 2007  (Review from Allrecipes US | Canada)


    I love this recipe! It's so fast and easy, not to mention colorful and delicious! The only modifications I make are using red peppers instead of green, adding garlic, and topping it off with melted mozzarella cheese. Otherwise it's perfect.  -  17 Sep 2002  (Review from Allrecipes US | Canada)