Chicken and Sweet Pepper Curry

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
chicken and sweet pepper curry

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.

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Nutrition

Nutritional Information

per serving
Energy: 282 Calories
Protein: 37 g
Carbohydrate: 11 g
Fat: 10 g
Fibre: 1.7 g
Sodium: 193 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 109 mg
Selenium: 74 %
Vitamin C: 69 %
Vitamin B6: 67 %
Niacin: 55 %