Fast chicken Curry with Red Peppers

"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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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

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

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Reviews

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