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Quick Chicken Curry https://www.metro.ca/userfiles/image/recipes/cari-poulet-4025.jpg PT10M PT10M PT20M
Heat oil in a skillet over medium heat; add garlic and onion and sauté until softened. Remove garlic and onion and keep hot. In the same skillet, cook chicken, stirring frequently, for 5 minutes until browned. Add a little oil if needed. In a bowl, blend cornstarch and water until smooth; stir in pepper, curry powder and chicken broth. Add to skillet and bring to a boil, stirring constantly, until sauce thickens. Stir in red or green pepper and reserved onion and garlic. Reduce heat, cover and simmer 5 minutes or until chicken is fully cooked. Garnish with coriander and serves with rice and naan pan.
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1 Tbsp. (15 mL) canola oil 1 medium onion, chopped 1 garlic clove, minced 1 lb (450 g) boneless, skinless chicken thighs, cubed 4 tsp. (20 mL) corn starch 1 Tbsp. (15 mL) cold water Freshly ground pepper to taste 1 Tbsp. (15 mL) curry powder 3/4 cup (190 mL) chicken broth 1/4 cup (60 mL) red or green pepper, in strips 1/4 cup (60 mL) chopped coriander
Quick Chicken Curry

Quick Chicken Curry

Rate this recipe
39 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1
    medium onion, chopped
  • 1
    garlic clove, minced
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  • 1 lb
    (450 g)
    boneless, skinless chicken thighs, cubed
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  • 4 tsp.
    (20 mL)
    corn starch
  • 1 Tbsp.
    (15 mL)
    cold water

  • Freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    curry powder
  • 3/4 cup
    (190 mL)
    chicken broth
  • 1/4 cup
    (60 mL)
    red or green pepper, in strips
  • 1/4 cup
    (60 mL)
    chopped coriander
Imprimer ma sélection

Preparation

Heat oil in a skillet over medium heat; add garlic and onion and sauté until softened.

Remove garlic and onion and keep hot.

In the same skillet, cook chicken, stirring frequently, for 5 minutes until browned.

Add a little oil if needed.

In a bowl, blend cornstarch and water until smooth; stir in pepper, curry powder and chicken broth.

Add to skillet and bring to a boil, stirring constantly, until sauce thickens.

Stir in red or green pepper and reserved onion and garlic.

Reduce heat, cover and simmer 5 minutes or until chicken is fully cooked.

Garnish with coriander and serves with rice and naan pan.

Source : Le Poulet du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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