Bell Pepper Chicken Fry

Food blogging…this world of virtually connected foodies, is like a wonderland to me. I am so glad I discovered it. Nupur’s Blog Bites 2 – Adaptation event, got me thinking as to when I got introduced to this world. (imagine the concentric circles going round and round over my face like in old Indian movies 🙂 ) It was an email from my friend Sowmi, with a link to a recipe from DK’s My Dhaba. That was the first Indian food blog I visited. I linked to other blogs from there…and that was the beginning.

I was a regular visit to food blogs from then on, and continue until now. Only a few months back, I discovered a blogger from my neck of the woods: Live to eat. It is an inspiring blog, and I have followed her recommendations to visit many local restaurants. The restaurant reviews are just awesome. Being a vegetarian, but cooking non vegetarian for my husband, I have followed many recipes from her blog and they always come out great. So, after a lot of browsing, and blog hopping, I landed on the Lamb stir fry with bell peppers post on Live to eat’s blog.

I didn’t have any lamb on hand, nor did I have any spinach, but the photograph on that recipe was so enticing, that I had to give it a try. I used chicken instead of lamb and scallions in place of the spinach. It added a little bit of ginger and garlic to suit my taste and called my dish ‘Bell Pepper Chicken Fry’.

Here is my recipe with just a few additions/modifications from the original one.


1 lb cut up chicken (I used part of a whole chicken, so white meat/dark meat, mixed)

1 onion, sliced thin

1 tbsp ginger chopped

1 tbsp garlic chopped

2 tbsp oil

1 inch cinnamon stick

1 whole star anise

1 tsp chilli powder

1/2 tsp pepper powder

1/4 tsp turmeric powder

1 large bell pepper, cut into squares

1/2 bunch scallions, sliced on an angle

salt to taste


Heat 1 tbsp oil in a nonstick pan over medium high heat, add the cinnamon stick and the star anise. When they are fried, add the onions and saute well until golden brown, add the ginger, garlic, salt and turmeric powder. Saute until the raw smell disappears. Remove the fried onion mixture. Heat the other tbsp of oil in the same pan over high heat, add the cut up chicken and toss to combine.  Brown the chicken on both sides and turn to get a good sear on the chicken. It helps if you use a fairly big pan, to help with this process.

Once browned, lower the heat to medium, add the onion mixture back to the pan, add 1 tbsp of water and cover the pan, to cook the chicken. Let it cook for about 2 minutes. Then, add the chilli powder and toss to combine. Cook for another 2 minutes. Remove the lid, and let all the liquid evaporate. Add the red bell pepper squares and toss well to combine. Sprinkle the pepper powder and the scallions. Mix well and remove from the heat. The bell pepper should not be overcooked, it should still have a bit of a crunch to it. Serve with rice or rotis.

Verdict: The spicy chicken complemented the sweet red bell peppers. My husband used this dish as a side dish for sambar rice, and enjoyed the simple flavors of the dish. Thanks to ‘Live to Eat’ for a great recipe, this time and all the times before. 🙂

I was a regular visitor of Nupur’s blog, in my early days of blog hopping, and so I am really excited to participate in an event she is hosting. My adapted Bell Pepper Chicken Fry goes to Blog Bites – Adaptation @ OneHotStove.

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