Quick Chicken Curry with Sweet Peppers

Quick Chicken Curry with Sweet Peppers

1

"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

25 m servings 253 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

1

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