Hot and Sweet Pepper Curry

I love curry!  It is so easy to make gluten and dairy free without anyone being the wiser.  It is also flavorful and delicious. 

And thanks to Racheal Ray, I have another great Curry recipe to share.

It was so very good and we ate it so fast that I forgot to take a picture.  So instead, you get the leftovers picture.

Hot and Sweet Pepper Curry Sauce- Serves 4
adapted from The Food Network

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin or cumin seed
• 2 teaspoons turmeric
• 2 cardamom pods, split, or 1/8 teaspoon ground cardamom
• 4 cloves garlic, thinly sliced or chopped
• 2 sweet red bell peppers, seeded and chopped
• 1/3-1/2 red hot chile pepper (more if you like it spicy- 1/3 added flavor but no spice)
• One 1-inch piece ginger root, grated
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• 2 cups tomato sauce
• 1 cup chicken broth
• 1/2 cup mango chutney- I made my own
• 1 large bay lea, dried
• 1 tsp of cinnamon (or a cinnamon stick)
• One 15-ounce can diced tomatoes
• 1-2 chicken breasts, cubed into bite-size pieces
• 1-2 limes, juiced
• 1 teaspoon sweet paprika

Directions

1. Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
2. Heat the oil in a Dutch oven or large pot, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the tomato sauce, stock, chutney, bay leaf, cinnamon (stick) and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
3. Add the marinated meat to the sauce and simmer to tender. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
4. Serve the curry with naan bread and/or over jasmine rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.