Malaysian Pepper & Chicken Curry

Easy to prepare, very quick cook, tasty and fairly cheap.

Ingredients: (serves 4)

• 600g of chicken (I like to use thigh as it stays juicy)
• 2x Whole Red Pepper
• 1x Whole Yellow/Orange Pepper
• 2x small Red Onion
• 
  
• 15ml of light Soy sauce
• 2x teaspoons of Medium Curry powder (you can put less if its too "hot" for you)
• 15g ginger (fresh, jar (minced) or powder - I find the jar or fresh is best)
• 2x tablespoons of Tomato Puree
• 15ml of Cider Vinegar
• 200ml of stock (chicken or veg)
• 30g garlic (fresh, jar (minced) or powder - same advice ^^)
• 20g of Cornflour
• 1/2 teaspoon of sweetner (try to get the natural ones, not the chemical versions)

Method:

Cut the Chicken into bite sized chunks
Chop the onions and peppers to match
(you can prepare this any time of the day, I do this early am and then put in a covered bowl in the fridge)

Into a large jug put ALL the other ingredients and stir well 
(again this can be left in the fridge - but stir it well when you take it out)

Ready to Cook.....
Put the chicken, onions and peppers into a large fry pan/wok - preferably with a lid as this will keep the moisture in the dish
(use whatever oil/spray oil of your choice - I use Frylite - dont make it too greasy)

Ensure all the chicken is cooked, then stir in the jug of fluids/spices

Leave to simmer until the sauce is nice and sticky (I tend to leave mine a little runny, then it soaks into the rice!)

Serve with whatever rice you choose, personally I prefer to add a massive handful of spinach and forgo the rice, or if I have left over CauliRice I use that.
The Men love Pilau Rice &/or Chapatis, which they can dip!

It freezes well, so can be divided into portions or leftovers can be saved.

Nutrition (for the whole thing!)

Cals 1272
Carbs 64g
Protein 119g
Fat 60g
Fibre 15g
Salt 9g  (this is the Soy)