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  • 6servings
  • 70minutes
  • 384calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 teaspoon curry powder

  3. 1 tablespoon garam masala

  4. 2 cups mung bean sprouts

  5. 2 green peppers , cut into strips

  6. 2 yellow peppers, cut into strips

  7. 2 orange peppers, cut into strips

  8. 2 red peppers, cut into strips

  9. 2 lbs chicken breasts , cut into chunks

  10. 1 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1 large carrot , cut into strips

  13. 1/4 cup fresh ginger , peeled and minced

  14. 3 garlic cloves , peeled and minced

  15. 8 ounces lemon curd

  16. 1 bunch celery , chopped

  17. 3 tablespoons cornstarch

  18. 3 cups water

Instructions Jump to Ingredients ↑

  1. Heat oil in a large dutch oven and add chicken, ginger, and garlic. Sprinkle with salt and pepper. Saute.

  2. Once chicken is nearly done, add all vegetables, the sprouts, and the rest of the seasonings (except cornstarch). Add 2 cups water and lemon curd.

  3. Simmer, covered, on medium, for about 1/2 hour.

  4. Put cornstarch in a cup and add 1 cup cold water, stir until dissolved and pour into pot, stirring well.

  5. Cook another 10 minutes, to thicken it up, and then serve over rice or noodles.

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