Chicken Curry

• Ready in 45m

• Serves 4

• 446 calories

• 42.88g carbs

Chicken Curry could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 14g of fat, and a total of 447 calories. For $2.35 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by My Recipes. 1 person were glad they tried this recipe. Only a few people really liked this Indian dish. A mixture of lime juice, less-sodium soy sauce, curry paste, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable main course. From preparation to the plate, this recipe takes roughly 45 minutes.

10 ingredients

1. 2 cups bell pepper strips
2. 1 tbsp canola oil
3. 3 cups rice
4. 14 oz coconut milk
5. 2 tbsps lime juice
6. 2 tbsps less-sodium soy sauce
7. 2 tbsps curry paste
8. 1/2 tsps salt
9. 18 oz chicken breast halves
10. 1 tsp sugar

Instructions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle chicken evenly with salt.
4. Add chicken to pan; cook 6 minutes or until browned, turning once.
5. Add bell pepper to pan; saut 4 minutes, stirring occasionally.
6. Remove chicken mixture from pan.
7. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
8. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
9. Serve over rice.
10. Garnish with lime wedges, if desired.