Indian Spiced Chicken Peppers and Peaches

Elevate your weeknight dinner game with this vibrant and flavor-packed recipe for Indian Spiced Chicken Peppers and Peaches. Tender, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and garam masala, then cooked to golden perfection. Sweet, juicy peaches and crisp bell peppers are added to create a delightful balance of spicy, savory, and fruity flavors. Tossed together in one skillet, this dish not only offers a tantalizing taste of Indian-inspired cuisine but also delivers on freshness with a garnish of fragrant cilantro. Ready in under an hour, it’s perfect for serving over steamed basmati rice or alongside warm, buttery naan for a meal that’s as beautiful as it is delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 1 large Yellow bell pepper
• 1 large Red bell pepper
• 2 medium Fresh peaches
• 3 large Garlic cloves
• 1 inch Ginger
• 2 tablespoons Lemon juice
• 1 cup Plain yogurt
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Kashmiri red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Finely chop the garlic and grate the ginger. Cut the chicken thighs into bite-sized pieces. Dice the peaches into wedges and cut the bell peppers into thin strips.

Step 2

In a large bowl, mix together yogurt, lemon juice, ground cumin, ground coriander, turmeric, chili powder, garam masala, 1/2 teaspoon of salt, garlic, and ginger. Add the chicken to this marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for better flavor).

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 6-7 minutes on each side, or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the bell peppers and cook for 5-6 minutes until they become slightly tender but retain their crunch.

Step 5

Add the peach wedges to the skillet with the bell peppers. Sprinkle 1/2 teaspoon of salt and cook for an additional 3-4 minutes until the peaches soften slightly but remain intact.

Step 6

Return the cooked chicken to the skillet and toss with the peppers and peaches. Cook for 2-3 minutes, allowing the flavors to meld together.

Step 7

Garnish with freshly chopped cilantro. Serve warm over steamed basmati rice or with naan bread for a complete meal.

Nutrition Facts

Serving size	(1454.8g)

Amount per serving	% Daily Value*
Calories	1522.5

Total Fat 77.6g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 450.7mg	0%
Sodium 2886.5mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 48.8g
Protein 126.6g	0%

Vitamin D 117.6IU	0%
Calcium 627.9mg	0%
Iron 10.7mg	0%
Potassium 3294.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 32.6%

Carbs: 22.5%