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Chicken and sweet pepper curry

Just follow the steps for an easy, deliciously flavourful main course
Recipe provided by Dairy Farmers of Canada ©
Chicken with curry sauce, white rice, peas and sliced red pepper
4 servings / 40 min 

Prep 20 min / Cook 20 min 

Ingredients
  • 1 tbsp (15 mL) butter or vegetable oil
  • 1 tbsp (15 mL) vegetable oil
  • 1 tsp (5 mL) ground curry powder
  • 1/2 tsp (2 mL) ground turmeric
  • 1 lb (500 g) boneless, skinless chicken breasts, cut in 3
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 1/4 cup (50 mL) sodium-reduced chicken broth
  • 1 tbsp (15 mL) no-salt added tomato paste
  • 1 red and/or yellow bell pepper, finely chopped
  • 1 tbsp (15 mL) cornstarch
  • 1 1/4 cups (300 mL) 1% plain Greek yogurt
  • Pepper, to taste
  • Fresh coriander, to taste
Directions
  1. In large pan, heat butter and oil over medium-high heat. Add curry and turmeric. Place chicken in 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.
  2. 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.
     
Nutritional info per serving (1 of 4) 
  • Calories 298
  •  Protein 37 g
  • Total Fat 11 g
    Saturated Fat 4 g
    Cholesterol 107 mg
  • Carbohydrates 11 g
    Fibre 2 g
    Sugars 6 g
    Added sugars 0 g
  • Sodium 123 mg
  • Potassium 715 mg