Curried Chicken with Bell Peppers

Indian cuisine is the latest trend in Canadian homes, but the ingredients often make it difficult to make at home. This variation gives you the flavours without all the work and expertise.

1. Coat the chicken in the flour. In a large skillet sprayed
with vegetable oil, add 2 tsp (10 mL) oil and sauté the
chicken on medium heat until almost cooked through,
about 5 minutes. Remove from the skillet, wipe the skillet
and respray with vegetable oil.
2. Add the onions and sauté on medium heat for 5 minutes.
Add the bell peppers, garlic, ginger, curry paste, hot
sauce and salt and pepper and sauté for 3 minutes.
3. Combine the coconut milk and cornstarch until dissolved
and add to the vegetables along with the salsa, lemon juice
and sugar. Add the chicken, cover and simmer for
3 minutes or until the sauce thickens slightly.
4. Garnish with the cilantro and cashews. Serve over
jasmine rice if using.

1 lb boneless chicken breast cut into 1-inch cubes
3 Tbsp all-purpose flour
2 tsp vegetable oil
2 cups sliced onions
2 cups sliced red bell pepper
1 cup sliced green bell pepper
1½ tsp minced garlic
2 tsp minced ginger
1 Tbsp red curry paste
1 tsp hot sauce (Sriracha)
pinch of salt and pepper
1 cup light coconut milk
1 tsp cornstarch
½ cup medium salsa
1½ Tbsp lemon or lime juice
2 tsp brown sugar
3 Tbsp chopped cilantro
¼ cup chopped toasted cashews
jasmine rice (optional)

Makes 4 servings.

Preparation time: 20 minutes
Cooking time: 16 minutes

Make ahead: Cook chicken and prepare the sauce early in the day. Complete the dish just before serving.

Nutritional Information per Serving
Calories 284
Carbohydrates 22.2 g
Fibre 3.3 g
Protein 24.9 g
Total fat 10.9 g
Saturated fat 4.4 g
Cholesterol 59 mg
Sodium 343 mg