Chicken and green pepper curry Recipe

Name: Chicken and green pepper curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 500 mL (2 cups) julienned green peppers; 15 mL (1 tbsp) cornstarch; 60 mL (1/4 cup) water; To taste ground black pepper; 1 garlic clove, minced; 250 mL (1 cup) chicken broth; 45 mL (3 tbsp) curry paste; 250 mL (1 cup) thinly sliced carrots; 600 g (1 1/4 lb) skinless, boneless chicken breasts, cut in strips; 10 mL (2 tsp) olive oil

Ingredients

500 mL (2 cups) julienned green peppers
15 mL (1 tbsp) cornstarch
60 mL (1/4 cup) water
To taste ground black pepper
1 garlic clove, minced
250 mL (1 cup) chicken broth
45 mL (3 tbsp) curry paste
250 mL (1 cup) thinly sliced carrots
600 g (1 1/4 lb) skinless, boneless chicken breasts, cut in strips
10 mL (2 tsp) olive oil

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 2 servings

Instructions

In a non-stick skillet, heat 5 mL (1 tsp) oil over high heat.
Add chicken strips and cook for 5 to 6 minutes, or until golden on all sides.
Remove from pan and reserve.
Pour remaining oil into the same skillet and heat at medium-high.
Add carrots and green peppers, and cook for 3 minutes.
Add curry paste and cook, stirring, for 1 minute or until the ingredients are well blended.
Return chicken to skillet.
Add broth, garlic and black pepper, and bring mixture to a boil.
Reduce heat to medium-low and allow to simmer for 5 to 6 minutes, or until chicken is cooked and vegetables are tender-crisp.
Blend water and cornstarch in a small bowl.
Stir into chicken mixture and cook for 1 to 2 minutes, or until sauce thickens.