Chicken and Sweet Pepper Curry
A flavorful chicken and sweet pepper curry made creamy with plain Greek yogurt for a rich, satisfying dish with a lighter twist.
Preparation time
20 minutes
Cooking time
20 minutes
Yield
4 servings
Nutritional information
Energy
282 Calories
Protein
37 g
Carbohydrate
11 g
Fat
10 g
Fibre
1.7 g
Sodium
193 mg
Top 5 Nutrients
(%DV*)
Calcium
8 % / 109 mg
Selenium
74 %
Vitamin C
69 %
Vitamin B6
67 %
Niacin
55 %
*percentage of daily value
Ingredients
- 2 tbsp (30 mL) butter
- 1 tsp (5 mL) ground curry powder
- 1/2 tsp (2 mL) ground turmeric
- 4 half chicken breasts skinned, deboned and cut in 3
- 1 garlic clove minced
- 1 onion finely chopped
- 1/4 cup (60 mL) sodium-reduced chicken broth
- 1 tbsp (15 mL) tomato paste
- 1 red and/or yellow bell pepper finely chopped
- 1 tbsp (15 mL) cornstarch
- 1 1/4 cups (310 mL) plain Greek yogurt
- Salt and pepper to taste
- Fresh coriander to taste
Preparation
- In large frying pan, heat butter over medium-high heat. Add curry and turmeric. Salt chicken, place in frying pan and cook 3 minutes. Turn chicken over, add garlic and onion and cook 3 minutes. Add broth and tomato paste, cover and cook over medium heat for 10 minutes.
- Add bell pepper and cook 3 minutes. Remove chicken. Remove a spoonful of the sauce and stir it into yogurt. Mix cornstarch with a little water. Add to sauce. Bring to a boil and remove from heat. Add yogurt. Reheat without boiling and adjust seasoning. Serve with basmati rice and fresh vegetables. Garnish with coriander if desired.
For more great recipes, visit Dairy Farmers of Canada
Other recipes
Creamy Enchilada Soup
Caprese Tomato & Melon Stacks
