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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was originally a rather bland recipe with just chicken and grapes, but I've made it into a more spicy wok-style recipe - lots of curry! I've also put in more vegetables and less fat, so it should be pretty healthy. Ingredients:
14 ounces chicken thigh fillets |
3 teaspoons curry |
2 tablespoons cooking oil |
1 red pepper |
7 ounces bamboo shoots |
1/2 cup chicken stock |
7/8 cup sour cream |
7 ounces green grapes |
7 ounces sugar snap peas |
1/2 teaspoon salt |
Directions:
1. Toss the chicken fillets with the curry powder and fry them in oil until just turning golden, in a pot or wok.
2. Add the sliced red pepper, stir-fry for two minutes.
3. Add chicken stock, sour cream and bamboo shoots, and leave to boil at low heat with the lid on, till the chicken is done.
4. Add the grapes (halved and with the seeds removed) and the sugar peas and leave on the heat for 2-3 minutes, while tasting the sauce and adjusting with curry powder and salt.
5. Serve with rice.
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