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    You are in: Home / Recipes / Fast chicken Curry with Red Peppers Recipe
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    Fast chicken Curry with Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    bert's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine stock, cornstarch and salt; set aside.
    2. 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. 3
      Transfer to plate.
    4. 4
      Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
    5. 5
      Add peppers; cook, stirring, for 2 minutes.
    6. 6
      Stir stock mixture and pour into skillet; bring to a boil.
    7. 7
      Cook, stirring, for 1 minute or until thickened.
    8. 8
      Add chicken and onions; cook, stirring for 2 minutes or until heated through.

    Ratings & Reviews:

    • on August 16, 2004

      45

    • on March 20, 2002

      45

      I find this recipe to be quick and simple but also has a terrific taste!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fast chicken Curry with Red Peppers

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.8
     
    Calories from Fat 62
    28%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 67.6 mg
    22%
    Sodium 309.5 mg
    12%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.7 g
    19%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    mild curry paste

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