Curry Chicken with Bell Pepper

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Curry Chicken with Bell Pepper
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
3
1
1 tablespoon
3 teaspoons
1 tablespoon
1
3
150 milliliters
Vegetable broth (Instant)
1 ½ tablespoons
Madras curry paste
2 teaspoons
2 tablespoons
dry Sherry
2 tablespoons
light Soy sauce
Coriander Leaf (for garnish)

Preparation steps

1.

Cut chicken into bite size pieces, mix in a bowl with egg white, sesame oil and 2 teaspoons cornmeal, mix and season with salt. Let rest for 30 minutes in the refrigerator.

2.

Rinse bell pepper, trim, cut in half, remove seeds and ribs and cut into 2 cm (approximately 1 inch) pieces.

3.

Peel and chop garlic.

4.

Boil 300 ml (approximately 10 ounces) of water in a saucepan, add chicken pieces, stir and simmer for about 2 minutes. Then remove from heat and let rest for 3 minutes. Drain and keep warm.

5.

Mix remaining cornmeal in a bowl with a little water until smooth. Heat peanut oil in a wok and fry bell pepper and garlic while stirring for 2 minutes. Add broth, stir, add curry paste, cornmeal mixture, sherry, soy sauce and sugar and simmer for 2 minutes. Add drained chicken pieces and cook for 2 minutes while stirring. Serve in bowls garnished with cilantro.