Red Pepper Curry Chicken Recipes

RED PEPPER-CURRY CHICKEN

The everyday ingredients in this dish are transformed into a colorful weeknight meal. The sauce beautifully coats the chicken. -John Slivon, Milton, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Red Pepper-Curry Chicken image

Steps:

In a small bowl, combine the first six ingredients. Set aside 1/4 cup for serving., Flatten chicken slightly. Cut red pepper in half lengthwise and remove seeds. Brush with oil and sprinkle with pepper. Grill chicken and red pepper, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Baste chicken occasionally with mayonnaise mixture., Chop red pepper and toss with parsley. Serve chicken with red pepper and sauce mixture.

Nutrition Facts :

Ingredients

2/3 cup mayonnaise
3 tablespoons mango chutney
3/4 teaspoon lemon juice
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon curry powder
Dash salt
4 boneless skinless chicken breasts (6 ounces each)
1 medium sweet red pepper
1 tablespoon olive oil
1/4 teaspoon pepper
2 teaspoons minced fresh parsley

THAI RED CHICKEN CURRY

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Thai Red Chicken Curry image

Steps:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

FAST CHICKEN CURRY WITH RED PEPPERS

I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.

Provided by bert2421

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Fast chicken Curry with Red Peppers image

Steps:

Combine stock, cornstarch and salt; set aside.
In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
Transfer to plate.
Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
Add peppers; cook, stirring, for 2 minutes.
Stir stock mixture and pour into skillet; bring to a boil.
Cook, stirring, for 1 minute or until thickened.
Add chicken and onions; cook, stirring for 2 minutes or until heated through.

Ingredients

1 cup chicken stock
2 teaspoons cornstarch
1/4 teaspoon salt
4 teaspoons vegetable oil
1 lb boneless skinless chicken breast, cut in thin strips
2 cloves garlic, minced
1 tablespoon minced gingerroot
1 tablespoon mild curry paste or 1 tablespoon mild curry powder
2 large sweet red peppers, cut in thin strips
4 green onions, sliced

CHICKEN IN A RED SWEET PEPPER SAUCE

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

Provided by Tulip-Fairy

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Chicken in a Red Sweet Pepper Sauce image

Steps:

Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
Put the oil in a large, wide non-stick pan and heat til hot.
Pour in all the paste from the food processor.
Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
Cover, turn heat to ow and simmer gently for 25mins.
Stir a few times during this cooking period.

Ingredients

1 kg chicken meat, diced (breast, thigh etc)
2 large onions, coarsely chopped
2 1/2 cm cube gingerroot, peeled and coarsely chopped
3 garlic cloves, peeled
25 g blanched slivered almonds
4 large red sweet peppers, trimmed seeded, and coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 teaspoons salt
7 tablespoons vegetable oil
225 ml water
2 tablespoons lemon juice
1/2 teaspoon ground black pepper

More about "red pepper curry chicken recipes"

RED PEPPER CHICKEN CURRY RECIPE | YOUR ULTIMATE …

Web Jun 06, 2021 Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Heat 1/2 tablespoon oil on medium-high in same pan used …
From yourultimatemenu.com

PREPARE CURRY Heat a large high-sided frying pan on medium-high. Cook coriander seeds and cumin seeds until fragrant and lightly toasted (about 1 minute). Transfer to a food processor and add peppers. Chop peeled onion into quarters and add this too, together with whole peeled garlic cloves, garam masala and salt. Process until everything is well chopped and fairly smooth. If you don’t have a food processor, try a regular blender or stick blender instead.
Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Heat 1/2 tablespoon oil on medium-high in same pan used for step 1. Cook the chicken until browned all over (it doesn’t need to be cooked through). Remove onto a plate.
Add remaining 2 tablespoons oil to pan. Pour in curry paste and stir fry for 5 minutes. Add chicken back to pan then stir in water. Simmer for 15 minutes, until chicken is cooked through.
PREPARE RICE Microwave rice according to instructions on packet. Chop broccoflower into small pieces. Heat oil in a large wok on high. Stir fry broccoflower until lightly browned then turn heat down to medium and cook until tender (about 5 minutes). Roughly chop spinach and almonds. Add rice, spinach, almonds and sultanas to frying pan and stir fry until well combined. Season with salt and pepper to taste.

Red Pepper Curry Chicken Recipes

RED PEPPER-CURRY CHICKEN

The everyday ingredients in this dish are transformed into a colorful weeknight meal. The sauce beautifully coats the chicken. -John Slivon, Milton, Florida

THAI RED CHICKEN CURRY

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

FAST CHICKEN CURRY WITH RED PEPPERS

I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.

CHICKEN IN A RED SWEET PEPPER SAUCE

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

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