Chicken Curry with Red Bell Peppers : Recipe

Chicken Curry with Red Bell Peppers

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

Prep15 min |
Total25 min |
Serves 4

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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