Quick Chicken Curry with Sweet Peppers

Quick Chicken Curry with Sweet Peppers

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Dairy Farmers of Canada Real Cream

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Review (1)

Rate This Recipe
Hara
0

Hara

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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