Chicken Curry with Bell Peppers
11.2g
Net Carbs
47.4g
Protein
25.7g
Fat
3.8g
Fiber
481
Calories
Ingredients:
- 1/4 ounce Ginger
- 2 tablespoons Butter
- 2 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
- 1 clove Garlic
- 1/4 ounce Cilantro (Coriander)
- 1 medium (2-1/2" diameter) Onions
- 16 ounces Chicken Thigh Meat (Broilers or Fryers)
- 1/4 cup Chicken Broth, Bouillon or Consomme
- 1/8 teaspoon Crushed Red Pepper Flakes
- 2 teaspoons Olive Oil
- 1 1/2 teaspoons Curry Powder
Directions:
- Remove the stems from the cilantro leaves and discard stem. Rough chop the cilantro leaves and set aside. Remove the stems, pith and seeds from the bell peppers and discard. Slice the bell peppers into ¼-inch sliced pieces; set aside.
- Peel the onion and cut into -inch sliced; set aside. Finely chop garlic; set aside. Peel ginger and finely chop; set aside. In a small bowl mix together ¼ cup of water and chicken stock concentrate (do not add additional water if it is already in liquid form).
- Pat dry chicken thighs with paper towels and slice into ½-inch pieces. Set aside. Heat a butter in a medium non-stick sauté pan over medium high heat. Add the chicken and cook for 5 minutes or until cooked through.
- Add curry powder, red chili flakes and garlic and ginger and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil. Reduce heat to medium low; simmer, stirring occasionally, 5 minutes. Remove from heat and keep warm for plating. (USDA recommends cooking chicken to a minimum of 165°)
- Heat a medium sauté pan over medium-high heat. Add 2 teaspoons of olive oil and when hot add the onions and bell peppers. - Sauté for 5 minutes or until onions are caramelized.
- In the center of two plates, place the bell pepper mixture. Top with the Chicken Curry on the side. Enjoy!
