Quick Chicken Curry with Sweet Peppers
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.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 12 - 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
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.
Tips
Curry Shrimp: Replace chicken with large shrimp, peeled and deveined. After adding cream, simmer, stirring, for about 3 minutes, or until shrimp are opaque.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 283 CaloriesProtein: 29 g
Carbohydrate: 9 g
Fat: 14 g
Fibre: 1.8 g
Sodium: 216 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
88
mg
Vitamin C:
100 %
Selenium:
84 %
Vitamin B6:
62 %
Niacin:
59 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Lasia
September 30th, 2011
Drop the shredded coconut for coconut milk, curry paste for powder but start the same, brown it in the butter and I would add more veggies and chop up left over potatoes if you have any or add a can of chick peas.
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Geoff
July 26th, 2011
I suggest using yogurt instead of cream. Sour cream also makes a nice sweet curry.
(And try mixing up your own curry powder.)
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