Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories661.5 kcal (33%)
Total Fat35.5 g (51%)
Carbs58.8 g (23%)
Sugars10.2 g (11%)
Protein29.5 g (59%)
Sodium101.9 mg (5%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1bell pepper
medium, diced
10 ozchicken breast
sliced thing
3 Tbsptomato paste
1 tsppaprika
1 Tbspcurry powder
¼ tspchili flakes
5 ozcoconut milk
¼ cupwater
2 Tbspsour cream
1 tspsugar
1 Tbspbutter
White rice
Instructions
Step 1
Dice bell pepper, and slice chicken thin.
bell pepper1 
chicken breast10 ozStep 2
Cook pepper for 5-7 min. Turn off heat and transfer to plate.
Step 3
In small bowl combine tomato paste, curry powder, chili flakes, and paprika. Set aside.
tomato paste3 Tbsp
paprika1 tsp
curry powder1 Tbsp
chili flakes¼ tspStep 4
In a larger bowl combine coconut milk, 1/4 cup water, sugar and butter. Set aside.
coconut milk5 oz
water¼ cup
sugar1 tsp
butter1 TbspStep 5
Add chicken to now empty pan and cook until browned and cooked through 4-6 min.
Step 6
Add tomato paste and spices with chicken until fragrant 1 min.
Step 7
Stir in liquid mixture, simmer and reduce to low until thickened 2-3 min.
Step 8
Add back in cooked pepper and sour cream.
sour cream2 TbspNotes
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Makes leftovers
One-dish
