Quick Chicken Curry with Sweet Peppers0 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“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.” - by Dairy Farmers of Canada Real Cream
Original recipe yields 4 servings
- 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.
- 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.
- Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top.
Amount Per Serving (4 total)
- 253 cal
- 12.8 g
- 9.5 g
Based on a 2,000 calorie diet
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