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Recipes
Chicken Curry with Red Bell Peppers
Chicken Curry with Red Bell Peppers
Chicken Curry with Red Bell Peppers
photo credit: Ev Thomas
Chicken Curry with Red Bell Peppers
is is quick to make and uses curry powder or curry paste. Boneless skinless chicken breasts are cut into strips, cooked quickly and added to the sauce. Also includes fresh ginger, garlic and green onions.
Recipe By:
Canadian Living Magazine, March 1999
Prep
15 min
|
Total
25 min
|
Serves
4
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Chicken
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Ingredients
1
cup
chicken stock
2
teaspoons
cornstarch
1/4
teaspoon
salt
4
teaspoons
vegetable oil
1
pound
boneless, skinless chicken breasts, cut in thin strips
2
cloves
garlic, minced
1
tablespoon
minced ginger root
1
tablespoon
mild curry paste or powder
2
large
sweet red bell peppers, cut in thin strips
4
green
onions, sliced
Instructions
In liquid measure, combine stock, cornstarch and salt; set aside.
In large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Transfer to plate.
Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring, for 1 minute. Add peppers; cook, stirring, for 2 minutes. Stir stock mixture and pour into skillet; bring to boil. Cook, stirring, for 1 minute or until thickened. Add chicken and onions; cook, stirring, for 2 minutes or until heated through.
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