Quick Chicken Curry with Sweet Peppers
Quick Chicken Curry with Sweet Peppers might be just the Indian recipe you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 6g of fat, and a total of 177 calories. This recipe serves 4. It works well as a main course. If you have salt, mild indian curry paste, juice of lime, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 25 minutes.
Instructions
In a large skillet, melt butter over medium heat.
Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown.
Add red pepper; cook, stirring, for 2 minutes, or until starting to soften. Stir in chicken; cook, stirring, for 1 to 2 minutes or until well coated and starting to turn white.
Whisk flour into cream; pour into skillet and bring to a simmer, stirring to combine. Reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside and sauce is slightly thickened. Stir in cilantro and lime juice. Season to taste with more salt, if desired.
Serve sprinkled with coconut (if using).
Garnish with lime wedges to squeeze over top.