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Quick curry chicken light

updated

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Ingredients for 3 servings:

  • 600 g chicken breast fillet(s)
  • 1 bell pepper(s), red
  • some salt and pepper
  • some paprika powder, hot
  • some oil
  • some soy sauce
  • 250 ml cooking cream (7% or 15%)
  • 5 tsp curry powder
  • some chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and easy

Wash the chicken breast fillet and bell peppers and cut each into small pieces. Season the chicken with salt, pepper, and paprika to taste. Heat a little oil in a pan and sear the chicken on all sides. Then add the bell peppers and cook for a few minutes. Add a dash of soy sauce and bring to a boil briefly. Then deglaze with the cooking cream and add the curry powder (you may need a little more or less than directed, depending on your taste). Bring back to a boil briefly and season with salt, pepper, and chili flakes. Serve with rice or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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