Quick Chicken Curry with Sweet Peppers Recipe - Allrecipes.com
Quick Chicken Curry with Sweet Peppers Recipe
  • READY IN 25 mins

Quick Chicken Curry with Sweet Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

Footnotes

  • Curry Shrimp
  • Replace chicken with large shrimp, peeled and deveined. After adding cream, simmer, stirring, for about 3 minutes, or until shrimp are opaque.
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Reviews More Reviews

Sep 05, 2013

I substituted coconut milk (1 14oz. can) for the cream, a very good midweek recipe.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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