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 main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 32g of protein, 15g of fat, and a total of 455 calories. This recipe serves 4. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of coconut milk, canolan oil, lime juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the low sodium soy sauce you could follow this main course with the Sweet Potato Chia Seed Pudding with Chocolate Sauce as a dessert. 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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Frying Pan

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: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.