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INDIAN CHICKEN AND PEPPERS




Source of Recipe


Newsday


Recipe Introduction


The aromatic spices lend this delightful and simple dish an exotic
character. The curry flavor is quite mild; use another 1/2 teaspoon if
you prefer it more assertive. This dish also works beautifully with
firm tofu cut into 1/2-inch blocks to replace the chicken.


List of Ingredients




1 tablespoon canola oil
1 cup thinly sliced red onion
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
Pinch cayenne pepper
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 pound boneless chicken breasts, cut into 1/4-by-3-inch strips
1 tablespoon lemon juice

Recipe



1. Heat the oil in a large, nonstick skillet over medium high. Add the
onion, ginger, garlic, curry, cumin, coriander, salt and cayenne and
cook, stirring, 3 to 4 minutes, until the onion is softened. Add the
bell .peppers and cook, stirring occasionally, 5 to 6 minutes, until
they are crisp- tender. Transfer the mixture to a bowl.

2. Add chicken to skillet and cook, stirring occasionally, until
lightly browned and cooked through, about 4 to 5 minutes. Toss with
lemon juice. Return other ingredients to skillet, cook 1 to 2 minutes
to warm through; serve immediately. Makes 4 servings.