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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.
4
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 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
37 Votes
  • Gluten-free
  • Lactose-free
4
Quick Chicken Curry
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1
    medium onion, chopped
  • 1
    garlic clove, minced
  • 1 lb
    (450 g)
    boneless, skinless chicken thighs, cubed
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    Value Pack 3.95/kg

  • 4 tsp.
    (20 mL)
    corn starch

  • Freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    curry powder
  • 3/4 cup
    (190 mL)
    chicken broth
    You might like:

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    540 ml 900 ml SELECTED VARIETIES OR 1.99 EA.

  • 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

Legal Notice

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

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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