Chicken and Sweet Pepper Curry

Name: Chicken and Sweet Pepper Curry
Yield: 4 Servings
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

Our dietitians' favourite

By Josée Robitaille

Just follow the steps for an easy, deliciously flavourful main course.

Prep: 20 min
Cooking: 20 min

Yields 4 Servings

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

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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.