Fast chicken Curry with Red Peppers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago. Ingredients:
1 cup chicken stock |
2 teaspoons cornstarch |
1/4 teaspoon salt |
4 teaspoons vegetable oil |
1 lb boneless skinless chicken breast, cut in thin strips |
2 cloves garlic, minced |
1 tablespoon minced gingerroot |
1 tablespoon mild curry paste or 1 tablespoon mild curry powder |
2 large sweet red peppers, cut in thin strips |
4 green onions, sliced |
Directions:
1. Combine stock, cornstarch and salt; set aside.
2. In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
3. Transfer to plate.
4. Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
5. Add peppers; cook, stirring, for 2 minutes.
6. Stir stock mixture and pour into skillet; bring to a boil.
7. Cook, stirring, for 1 minute or until thickened.
8. Add chicken and onions; cook, stirring for 2 minutes or until heated through.
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