Curried Chicken And Rice With Red Peppers And Pineapple - cooking recipe

Ingredients

1 1/4 cups uncooked rice
3 tbsp vegetable oil
1 tbsp curry powder
1 lb boneless, skinless chicken breast halves, cut into strips
1/2 None pineapple, peeled, cored and cubed (about 1 1/2 cups)
2 None red bell peppers, seeded and cubed
1 cup frozen peas, thawed
2 tbsp fresh ginger, minced
2 cloves garlic, finely chopped
3 stems cilantro, finely chopped
1 None lime, juiced
None None Plain yogurt, for serving

Preparation

Cook the rice according to the package directions. Meanwhile, mix 1 tbsp oil and the curry powder. Coat the chicken with the curry mixture.
Heat the remaining 2 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken and stir-fry until golden. Add the pineapple, bell peppers, peas, ginger and garlic and stir-fry for 5 minutes.
Stir in the rice, cilantro, lime juice and salt and pepper to taste. Serve hot with a dollop of yogurt.