Chicken Curry

Name: Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters green bell pepper strips (about 1 large); 1 Tbsp canola oil; 710 milliliters hot cooked long-grain rice; 397 grams light coconut milk; 2 Tbsps fresh lime juice; 2 Tbsps less-sodium soy sauce; 2 Tbsps red curry paste; 1 teaspoons salt; 510 grams skinless, boneless chicken breast halves, cut into 1-inch pieces; 1 teaspoon sugar

Chicken Curry might be just the Indian recipe you are searching for. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 455 calories, 32g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have bell pepper strips, coconut milk, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a budget friendly main course. A1 Meat Instant Curry Sauce), and indian curry chicken bowls with curry yogurt sauce.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Sprinkle chicken evenly with salt.

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Whole Chicken

Salt

Add chicken to pan; cook 6 minutes or until browned, turning once.

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Whole Chicken

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Frying Pan

Add bell pepper to pan; saut 4 minutes, stirring occasionally.

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Bell Pepper

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Frying Pan

Remove chicken mixture from pan.

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Whole Chicken

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Frying Pan

Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.

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Curry Paste

Soy Sauce

Juice

Sugar

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Whisk

Bowl

Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

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Coconut Milk

Whole Chicken

Juice

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Frying Pan

Serve over rice.

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Rice

Garnish with lime wedges, if desired.

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Lime Wedge

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Whisk

Bowl

Ingredients

Servings:

473milliliters

green bell pepper strips (about 1 large)1Tbsp

canola oil 710milliliters

hot cooked long-grain rice 397grams

light coconut milk 2Tbsps

fresh lime juice 2Tbsps

less-sodium soy sauce 2Tbsps

red curry paste 1teaspoons

salt 510grams

skinless, boneless chicken breast halves, cut into 1-inch pieces 1teaspoon

sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pfaffl Zeiseneck Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Pfaffl Zeiseneck Gruner Veltliner

Incredibly crispy and fine-boned with plenty of pepper and a dash of extravagance. No wonder, because this wine grows on the largest fossil oyster reef in the world.