Fast Chicken Curry with Red Peppers Recipe
Description:
This fast and flavorful chicken curry with red peppers is a delightful stir-fry dish that pairs perfectly with rice or pasta. Quick to prepare and bursting with savory flavors, it’s a go-to recipe for busy weeknights or whenever you crave a satisfying meal. Originally discovered in a Canadian Living magazine, this recipe has become a household favorite for its ease and taste.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cornstarch |
| 2 | Salt |
| 1/4 | Boneless skinless chicken breast |
| 4 | Garlic cloves |
| 1 | Gingerroot |
| 2 | Mild curry paste |
| 1 | Mild curry powder |
| 1 | Green onion |
| 2 | Red bell peppers |
| 4 | Chicken stock |
| Cooking oil |
Nutritional Information (per serving):
- Calories: 220.9
- Fat: 6.9g
- Saturated Fat: 1.2g
- Cholesterol: 67.6mg
- Sodium: 309.5mg
- Carbohydrates: 10.1g
- Fiber: 2.1g
- Sugar: 4.8g
- Protein: 28.9g
Cooking Instructions:
-
Prepare Stock Mixture:
- In a small bowl, combine the chicken stock, cornstarch, and salt. Set aside for later use.
-
Cook Chicken:
- Heat half of the cooking oil in a large non-stick skillet over medium-high heat.
- Add the boneless skinless chicken breast, cooking and stirring often for approximately 5 minutes or until no longer pink inside.
- Transfer the cooked chicken to a plate and set aside.
-
Prepare Aromatic Base:
- Reduce the heat to medium and add the remaining cooking oil to the skillet.
- Add the minced garlic, grated gingerroot, and mild curry paste, stirring continuously for about 1 minute until fragrant.
-
Add Peppers:
- Introduce the sliced red bell peppers to the skillet, continuing to stir for approximately 2 minutes until they start to soften.
-
Thicken Sauce:
- Stir the previously prepared stock mixture and pour it into the skillet with the peppers.
- Allow the mixture to come to a gentle boil, stirring constantly for about 1 minute until the sauce thickens.
-
Combine and Heat Through:
- Return the cooked chicken to the skillet along with sliced green onions.
- Cook and stir for an additional 2 minutes or until the chicken is heated through and all ingredients are well-combined.
-
Serve and Enjoy:
- Remove the skillet from heat and serve the fast chicken curry with red peppers immediately over a bed of rice or pasta.
Recipe Notes:
- Customize the heat level of the curry paste according to your preference by adjusting the amount used.
- Feel free to add additional vegetables such as broccoli, carrots, or snap peas for extra nutrition and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for a quick meal option.
With its vibrant colors, bold flavors, and quick preparation time, this fast chicken curry with red peppers recipe is sure to become a staple in your meal rotation. Enjoy the convenience of a delicious homemade dish without sacrificing on taste or nutrition! 🍛🌶️
