Curried Chicken And Red Pepper Filling Recipe

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Servings: 1


Cost per recipe $3.79 view details
  • 1 Tbsp. vegetable oil
  • 3/4 lb chicken breast skinned
  • 1 x red bell pepper
  • 1 med onion
  • 1 Tbsp. curry pwdr (or possibly to taste)
  • 1/4 c. lowfat sour cream
  • 2 Tbsp. Instant Clearjel(r) Or possibly 2 Tbsp. cornstarch mixed with 1/4 c. cold water


  1. Chop the chicken, red pepper and onion into 1/4-inch dice. Heat the oil in a frying pan till warm. Brown the chicken, then add in the onion and red pepper, and cook just for a minute or possibly two. Stir in the curry pwdr and lowfat sour cream. Sprinkle on the Instant Clearjel(r) , stir well, then spread on a plate to cold. If using the cornstarch, dissolve it in 1/4 c. cold water, and stir it into the chicken and vegetable mix while it's cooking. Bring to a boil, then remove from the heat. For a finer-textured filling, put the cooled mix in the work bowl of a food processor and pulse till it's the consistency you want.
  2. Yield: sufficient filling for 24 appetizers
  3. NOTES : This chunky, spicy filling has just the right amount of subtle heat to wake up your tastebuds.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 495g
Calories 565  
Calories from Fat 255 45%
Total Fat 28.95g 36%
Saturated Fat 8.57g 34%
Trans Fat 0.42g  
Cholesterol 158mg 53%
Sodium 201mg 8%
Potassium 1093mg 31%
Total Carbs 20.45g 5%
Dietary Fiber 5.8g 19%
Sugars 10.48g 7%
Protein 55.1g 88%
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