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Ingredientes
- 2 Tbsp. vegetable oil
- 3 chicken fillets
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 4 cloves garlic
- 1 large onion
- 1 can minced tomatoes
- 3 Tbsp. Madras curry paste
- handful of minced coriander
- 1 tsp. lemon juice
Direcciones
- Chop chicken fillets into bite size pcs and set aside.
- On a separate cutting board and using a different knife, finely slice the onion, peppers, garlic and coriander.
- Heat oil in wok over high heat. Cook chicken pcs till white; remove from wok and set aside.
- Stir-fry onions and garlic till lightly browned. Add in peppers and stir fry for a further 2 min.
- Add in chicken pcs, curry paste, tomatoes, lemon juice and coriander. Simmer for about 10 min.
- Serve with basmati rice or possibly naan bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 12 servings | |
| Calories 696 | |
| Calories from Fat 440 | 63% |
| Total Fat 48.78g | 61% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.06g | |
| Cholesterol 231mg | 77% |
| Sodium 240mg | 10% |
| Potassium 664mg | 19% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.41g | 1% |
| Protein 57.81g | 92% |
