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2 teaspoons curry powder
1/2 cup orange juice
4 chicken ; breast halves
1 red bell pepper ; cut in half
1/4 cup peanut butter
1/4 cup coconut ; shredded
1/4 cup currants
Submitted by boz
Chicken in a curry, orange and peanut butter marinade.
Cal: 149 Fat: 10g Carbs: 11g Protein: 5g Fiber: 3g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Combine orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate , turning once, at least 1 hour but no longer than 24 hours. Remove chicken from marinade and discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice if desired. Serves 4.
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