Quick Chicken Curry with Sweet Peppers

Quick Chicken Curry with Sweet Peppers

1
Dairy Farmers of Canada Real Cream 0

"Cook up your own curry in a hurry with every day ingredients and the any day magic of cream. Adjust the curry paste according to your tastes using a medium or hot paste if you prefer a kick."

Ingredients 25 m {{adjustedServings}} servings 253 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; cook, stirring, for 2 minutes, or until starting to soften. Stir in chicken; cook, stirring, for 1 to 2 minutes or until well coated and starting to turn white.
  2. Whisk flour into cream; pour into skillet and bring to a simmer, stirring to combine. Reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside and sauce is slightly thickened. Stir in cilantro and lime juice. Season to taste with more salt, if desired.
  3. Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top.
Tips & Tricks
Sweet Hot Mustard Chicken Thighs

See how to make baked chicken thighs with a sweet, hot mustard glaze.

Sweet, Sticky and Spicy Chicken

Strips of chicken breast simmer in a sweet, spicy, gingery sauce.

Footnotes

  • Curry Shrimp
  • Replace chicken with large shrimp, peeled and deveined. After adding cream, simmer, stirring, for about 3 minutes, or until shrimp are opaque.
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Reviews 1

  1. 1 Ratings

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Hara Maderich
9/5/2013

I substituted coconut milk (1 14oz. can) for the cream, a very good midweek recipe.