STREAMING NOW: Simply Nigella

Fast chicken Curry with Red Peppers

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“I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine stock, cornstarch and salt; set aside.
  2. In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
  3. Transfer to plate.
  4. Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
  5. Add peppers; cook, stirring, for 2 minutes.
  6. Stir stock mixture and pour into skillet; bring to a boil.
  7. Cook, stirring, for 1 minute or until thickened.
  8. Add chicken and onions; cook, stirring for 2 minutes or until heated through.

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