Chicken Curry with Red Bell Peppers

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Recipe for Chicken Curry with Red Bell Peppers
Recipe By: From Canadian Living Magazine, March 1999
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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 peppers, cut in thin strips
    • 4 green onions, sliced


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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